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smoked venison meatballs in a white bowl with lime slices

Smoked Venison Meatballs

  • Author: Miss AK
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x
  • Diet: Gluten Free


These smoked venison meatballs are the perfect appetizer or protein for a main dish meal. The sweet & spicy glaze is heavenly with the kiss of smoke. 



For the meatballs: 

  • 1 lb. ground venison
  • 2 tsp. olive oil
  • 1/2 cup diced onion
  • 2 garlic cloves, minced
  • 1 egg, beaten
  • 2 Tbsp. almond meal/flour (or breadcrumbs)
  • 2 Tbsp. sriracha 
  • 1 lime, juiced 
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder 
  • 3/4 tsp. salt
  • 1/4 tsp. pepper

For the sweet & spicy glaze: 

  • 2 Tbsp. raspberry preserves
  • 1 Tbsp. sriracha 
  • 1 lime, juiced
  • 1/2 tsp. salt
  • optional – sesame seeds for garnish


  1. Preheat your smoker or pellet grill to 225F.
  2. Heat a small pan over medium heat on the stove and add the oil. Once the oil is hot, add the onion and garlic and saute until lightly browned and soft, about 6-8 minutes. 
  3. In a medium-sized bowl, combine the sauteed onions and garlic, venison, egg, almond meal/flour, sriracha, lime juice, garlic powder, onion powder, salt, and pepper. Mix everything together well with your hands or a fork so that the flavors are evenly distributed. 
  4. Line a baking sheet with foil and scoop tablespoon-sized balls of meatball mixture onto the sheet and shape them into balls. I like to use a small cookie scoop. 
  5. Place the baking sheet directly on your smoker and smoke for 30 minutes at 225F.
  6. Bump the heat to 350F* and finish cooking for about 15-20 minutes so that the meatballs are fully cooked.  
  7. When the meatballs are cooked, whisk together the sweet & spicy glaze. Add the meatballs to a bowl and drizzle the glaze all over and toss them to coat. Top with sesame seeds if desired Serve as a protein for a meal or as an appetizer. 


  • If you’re using a smoker where you can’t control the temperature, just finish the meatballs in a 350F oven for 15-20 minutes. The initial smoke is plenty of time to get that kiss of smoke flavor. Or, if you’re doing a long smoke on something and you’re just quickly popping these meatballs in the smoker for an appetizer to hold you over, remove them after the 25 minutes is up and finish them in the oven at 350F for 15-20 minutes.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main/Appetizer
  • Method: Smoker/Pellet Grill
  • Cuisine: Asian Fusion/American


  • Serving Size: about 3-4 meatballs
  • Calories: 207
  • Sugar: 4 g
  • Sodium: 556 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 0 g
  • Protein: 21 g
  • Cholesterol: 105 mg

Keywords: venison, smoker, smoked food, meatball

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