Name: Venison Marry Me Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 5 Tbsp butter; 1 shallot, minced; 4-5 garlic cloves, sliced; 2 tsp. Italian seasoning; 1 cup sundried tomatoes, drained and roughly chopped; 1 Tbsp. tomato paste; About 1/4 cup dry rose (dry white wine OR 1 Tbsp. red wine vinegar is fine if you’d like to omit the alcohol); 1 – 1 1/2 cups of unsalted chicken broth (if you omit the wine or like a runnier sauce, use more); 1 cup heavy cream; 1 cup grated parmesan cheese; Pasta or risotto, for serving, cooking according to package directions; 1 handful basil leaves, julienned; ½ cup panko breadcrumbs; Zest from one lemon; About 1/2 tsp.salt; About 1/2 tsp. pepper; 1/2 tsp. Italian seasoning; 2 Tbsp. chopped, fresh basil

These Venison Marry Me Meatballs cover juicy venison meatballs in a balanced but decadent creamy, sun-dried tomato sauce.

Get ready to fall head over heels for these Venison Marry Me Meatballs! Juicy venison meatballs in a creamy, sun-dried tomato sauce that perfectly balances decadence and flavor. These homemade meatballs are smothered in a rich, homemade sauce that will have your taste buds dancing. But that’s not all—top it all off with a sprinkle of zesty lemon-basil breadcrumbs, and you’ve got a meal that’s ready to impress! Serve these meatballs over your favorite pasta or risotto for a family-friendly dinner that’s sure to become a household favorite. Kiddos will be asking for seconds, guaranteed!

Don’t get me wrong, we love a good marinara sauce to serve over pasta, you can’t go wrong with a one pan Venison Pasta Bake, and of course my Venison Bolognese is always a winner, but if you are looking to switch up your spaghetti and meatball night, this recipe is sure to be a winner.

Busy moms, here’s a pro tip for you! Make a big batch of my venison meatballs ahead of time, and you’ll have this delightful dish on the table in no time. It’s perfect for those bustling summer days and the hectic back-to-school season. Imagine coming home to a warm, comforting meal that’s easy to prepare and absolutely delicious. These Venison Marry Me Meatballs are a game-changer, bringing a touch of elegance to your weeknight dinners while keeping things simple and fun. So, get ready to add this recipe to your go-to list, because it’s bound to be a hit with the whole family!

Ingredients to make Marry Me Venison Meatballs

INGREDIENTS AND KITCHEN TOOLS

About 16-20 Venison Meatballs

For the Venison Meatballs:

Almond meal (trust me on this one, much better than bread crumbs)
Olive oil
Yellow onion
Garlic cloves
Red wine vinegar
Italian seasoning
Sea salt
Black pepper
Ground venison
Ground pork
Egg

For the sauce:

Butter
Shallot
Garlic cloves
Italian seasoning
Sundried tomatoes
Tomato paste
Dry rose (dry white wine OR 1 Tbsp. red wine vinegar is fine if you’d like to omit the alcohol)
Unsalted chicken broth (if you omit the wine or like a runnier sauce, use more)
Heavy cream
Grated parmesan cheese
Pasta or risotto, for serving, cooking according to package directions
Basil leaves, julienned

Lemon-basil breadcrumbs (optional topping) :

Panko breadcrumbs
Lemon
Sea salt
Black pepper
Italian seasoning
Fresh Basil

Kitchen Tools:

For this recipe, you’ll need a large bowl and baking sheet to mix and cook up your meatballs. Everything else is cooked together is a large skillet. You’ll also want a large pot for cooking your pasta or risotto. For the breadcrumbs, you’ll want to mix together in a small bowl and a microplane grater. As always make sure you have a large cutting board and sharp knives to get everything chopped up.

Meatballs and sauce simmering in a large saucepan

Lemon and Basil Breadcrumbs in a white bowl

STEP BY STEP

Step 1: In a large bowl, make the meatballs according to recipe directions.

Step 2: Next, add the butter to a large saucepan or skillet over medium heat.

Step 3: Then add the shallot and garlic and allow to cook for 3-5 minutes, until the edges start to turn crispy.

Step 4: Next, add the Italian seasoning, sundried tomatoes and tomato paste. Toss everything around in the pan giving it all a toast for 2-3 minutes.

Step 5: Quickly deglaze the pan with wine (or red wine vinegar) and chicken broth. Be sure to scrape up each bit of yummy flavor.

Step 6: Add the heavy cream and parmesan and cook, whisking until well combined. Let this simmer over medium low- low heat until it thickens and is bubbly, about 5-10 minutes.

Step 7: Add the meatballs, stir around and turn the pan to low heat if it isn’t already.

Step 8: Let the meatballs soak up the sauce in the pan for 5-10 minutes before serving.

Step 9: When ready to serve, spoon some pasta or risotto to a plate.

Step 10: Add a few meatballs and the cream sauce.

Step 11: Top with the lemon-basil breadcrumbs and a bit of the fresh, julienned basil. Enjoy!

Marry Me Venison Meatballs served over risotto in a white bowl and garnished with lemon-basil breadcrumbs and fresh basil

HOW TO SERVE

We love serving these meatballs and sauce over some angel hair pasta. Risotto is also a great choice to serve this recipe with. Add your favorite veggie or side salad and enjoy! Don’t forget the lemon-basil breadcrumbs, they add the most amazing texture and are SO delicious.

STORING AND REHEATING

As I mentioned before, I highly recommend meal prepping my Venison Meatballs and having them ready to go in the freezer to pop into this amazing sauce. If you happen to have leftovers, let cool completely and store in an airtight container in the refrigerator for 3-5 days.

OTHER VENISON RECIPES YOU’LL LOVE