Venison Meatballs
Venison Meatballs are an easy, low fat alternative to beef! These Venison Meatballs can be baked, or air fried to make them even healthier!
Servings 16 servings
Calories 104kcal
Cost $5
Ingredients
- 1.5 pounds ground venison
- 1/2 pound pork, ground
- 1/2 small Onion
- 3 cloves garlic
- 2 large eggs
- 1 cup fresh breadcrumbs
- 3 tablespoon Milk
- 1.5 teaspoon parsley
- 1/2 teaspoon oregano, dried
- 1/4 teaspoon dried thyme
- 1 teaspoon coarse kosher salt or sea salt
- 2 teaspoons black pepper
Instructions
- Grate onion and garlic right over bowl with the meat in it.
- Whisk eggs. Add the rest of ingredients to bowl and mix, gently, but well by hand.
- Form meatballs. For dinner meatballs, portion meat with ice cream scoop. For appetizer meatballs, portion with cookie scoop.
- Place on ungreased, rimmed baking sheet, so the meatballs are not touching.
- Bake in 350°F for 35-40 minutes, until browned and temperature is over 165°F.
- Serve with your favorite sauce.
Video
Notes
Using ice cream or cookie scoop will help you make meatballs the same size so that they cook in the same amount of time.
Baking meatballs keeps the meatballs rounder and more uniform than frying and decreases the fat content of this recipe.
If you are grinding your meat, use the 1/2" hole grinder plate and run meat through grinder twice. It's better with a coarser cut.
Bake these baked venison meatballs on a cookie sheet with sides, to collect the juices. Add a sheet of parchment paper to make cleanup easy.
Or you can cook them in your air fryer. See how here.
If you change up the spices, you can make a meatballs with any other flavor profile you choose for appetizers or even for dinner
Nutrition
Calories: 104kcal | Carbohydrates: 1g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 67mg | Sodium: 47mg | Potassium: 195mg | Vitamin A: 35IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 1.8mg