Venison Meatballs

4.25 from 4 votes

Venison Meatballs are an easy, low fat alternative to beef! These Venison Meatballs can be baked, or air fried to make them even healthier!

Course entree

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 104kcal

Cost $5

Grate onion and garlic right over bowl with the meat in it.
1.5 pounds ground venison meat, 1/2 pound pork, ground, 1/2 small Onion, 3 cloves garlic
Whisk eggs. Add the rest of ingredients to bowl and mix, gently, but well by hand.
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
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. Line the sheet with aluminum foil for easy cleanup.
Bake them in 350°F for 35-40 minutes, until browned and temperature is over 165°F. If you continue to cook them in sauce afterward, cook them to 140-145°F.
Serve with your favorite sauce.

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.

If you change up the spices, you can make a meatballs with any other flavor profile you choose for appetizers or even for dinner