Best Venison Meatballs Recipes

VENISON MEATBALLS

Steps:

• In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs., Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.

SPICY VENISON MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
• Combine ground venison, Italian sausage, bread crumbs, eggs, salt, Italian seasoning, red pepper, and garlic powder in a large bowl and mix until well combined. Scoop meat from the bowl and form into 1 1/2-inch balls. Place meatballs on top of the cooling rack.
• Bake in the preheated oven until cooked though, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven and let rest for 5 minutes before serving.

ITALIAN WEDDING SOUP WITH VENISON MEATBALLS

Steps:

• Combine venison, sausage, bread crumbs, 1/2 cup Parmesan cheese, parsley, and egg in a large bowl; mix until evenly combined. Form mixture into fifty 1-inch meatballs.
• Heat oil in a large skillet over medium-high heat. Add meatballs and cook for 4 minutes, flipping halfway, to get an even brown on all sides. Transfer with tongs to a paper towel-lined plate.
• Heat oil for soup in a large soup pot. Add celery, carrot, and onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth and bring to a boil. Stir in pasta, oregano, and meatballs. Reduce heat, cover, and cook for 10 minutes.
• Turn heat off and let soup sit for 5 minutes. Stir in spinach and lemon juice. Ladle into bowls, season with salt and pepper, and garnish with Parmesan cheese.

VENISON MEATBALLS WITH CREAMY MUSTARD SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
• Combine ground venison, Italian sausage, Parmesan cheese, bread crumbs, egg, white wine, garlic, basil, and oregano in a large bowl; stir until well combined. Scoop meat mixture from the bowl and form into 2-inch balls. Place meatballs on top of the cooling rack.
• Bake in the preheated oven until meatballs are cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• As soon as meatballs go in the oven, begin the sauce: heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and thyme; cook until mushrooms are dark brown in color, about 10 minutes.
• Whisk together half-and-half, mustard, and cornstarch in a small bowl. Pour half-and-half mixture over mushrooms, reduce heat, simmer for 5 minutes, stirring continually. Turn heat off, season with salt and pepper, and let sit to thicken.
• Remove meatballs from the oven, transfer to a serving plate, and drizzle with mustard sauce.

SPAGHETTI AND VENISON MEATBALLS (OAMC)

Steps:

• in stock pot place olive oil and saute onions until tender, add tomatoes, garlic, seasons and mushrooms let simmer.
• in large bowl place all ingredients (except bread crumbs) and mix very well to distribute the garlic and onion.
• add bread crumbs a little at a time and mix making sure that the meat will stick together, add more crumbs or torn bread if needed.
• make into balls that suit your size.
• fry or bake meatballs until done. for frying use a cast iron heavy skillet with a tiny bit of oil if necessary to prevent sticking.
• bake on a rack to help with dripping removal. at 400* for 20 minutes. add 1/2 cup water to pan turn up oven to 450* for 25 more minutes.
• put meatballs in sauce and simmer 30 minutes meanwhile cook pasta in hot salted water according to box directions.
• serve with garlic bread and a crisp salad a little vino if ya want.

BACON-WRAPPED VENISON MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine venison, stuffing mix, ketchup, water, eggs, onion soup mix, and flavor enhancer in a large bowl. Mix until thoroughly combined and roll into golf ball-sized meatballs.
• Wrap each meatball with half a strip of bacon, arrange in a baking dish, and cover with tomato sauce.
• Bake, uncovered, in the preheated oven until meatballs are well browned and cooked through, about 1 hour.

VENISON MEATBALLS WITH SOUR CREAM

Steps:

• Put venison into mixing bowl.
• Heat 1 tablespoon of butter in saucepan and add garlic and half of onion. Cook, stirring, until wilted.
• Add onion mixture to venison. Add bread crumbs, salt, pepper, parsley, egg, cumin and coriander. Mix.
• Shape into 20 balls of more or less equal size. Heat 2 remaining tablespoons of butter in skillet and add meatballs. Cook, stirring gently and turning to allow meatballs to brown evenly, 10 minutes. Transfer to dish.
• To skillet add remaining onions and cook, stirring, until wilted. Add paprika and thyme and stir to blend. Add broth and wine and bring to boil. Add cream and stir. Return meatballs to skillet with sauce and cover. Cook about 10 minutes.

VENISON MEATBALLS IN WINE SAUCE

Steps:

• Mix venison, onion, paprika, Worcestershire sauce, flour, and black pepper together for meatballs.
• Form mixture into small balls.
• Bake the meatballs at 425 degrees Fahrenheit for 10 minutes until just done but still soft .
• For the sauce, melt butter in a pan; fry onion and garlic; add mushrooms.
• Add meat balls and juice.
• Fry 5 minutes; add wine; simmer until sauce thickens.

VENISON SAUSAGE MEATBALLS

Steps:

• In a large bowl, combine the egg, bread crumbs, water chestnuts, soy sauce, ginger and garlic. Crumble the venison and sausage over the mixture and mix well. Shape into 1-in. balls. , In a large skillet over medium heat, brown meatballs in batches in 2 teaspoons oil, adding 1 teaspoon oil if needed. Transfer meatballs to a 3-qt. slow cooker., In the same skillet, saute mushrooms in 1 teaspoon oil until tender. Stir in the broth and 1 cup cold water. Pour over the meatballs. Cover and cook on low for 4-5 hours or until a thermometer reads 160°., Remove meatballs and mushrooms with a slotted spoon; keep warm. Strain cooking juices into a saucepan. Combine cornstarch and remaining water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the meatballs, mushrooms and noodles.

VENISON SALISBURY STEAK MEATBALLS

Steps:

• 1. Mix the venison, pork, breadcrumbs, egg, 1/2 cup of the french onion soup, salt and pepper. Shape into large meatballs.
• 2. Mix the flour with the remaining french onion soup until smooth. Add the remaining ingredients except the thyme.
• 3. Place the meatballs in a large skillet and brown well on all sides. Pour the french onion sauce over top the meatballs.
• 4. Transfer the skillet to a preheated 400 degree oven for 20 to 30 minutes.
• 5. Serve the meatballs with the sauce over top sprinkled with thyme

VENISON MEATBALLS WITH A CREAMY BOURBON REDUCTION

Steps:

• Trim crusts from bread slice and put bread and milk together in a bowl.
• Cook on high in the microwave until warm, about 1.5 minutes.
• Mash the bread and milk and let cool.
• Put the ground venison, sausage, eggs, salt, pepper, parsley, onion, Parmesan, and the bread and milk, and Stilton crumbles all in a large mixing bowl and GENTLY mix together.
• Pour the Panko into a flat bowl.
• Roll into little 1-1.5" balls and roll through the Panko.
• Heat the oil (about 1/4" up the sides) in a deep skillet.
• Brown the meatballs on all sides and remove to a plate topped with a paper towel to drain off the excess oil.
• Then place the meatballs in a crockpot or Dutch oven on high to keep very warm and to continue to cook.
• Drain off all the oil except for about 3 TBS of the oil and keep all the bits in the skillet and sautee the onions, mushrooms, and garlic until soft and onions are browned slightly.
• Add the thyme and sage and stir, cook another minute.
• Deglaze the pan with the Bourbon and reduce to about 1/4 cup then add 4 cups beef broth and reduce again by 1/2.
• Slowly add the cream, whisking constantly.
• Bring to a Simmer and then pour into the crockpot and cook for 3-5 hours.
• Adjust liquid as needed. May need more beef broth or you can also use water at this stage.
• If your sauce is too thin use a little buerre manie and thicken prior to serving.
• Deglaze the pan.

VENISON MEATBALLS

Steps:

• Make the meatballs in a medium bowl. Combine the ingredients. Use your hands to mix until the ingredients are evenly distributed. Wet your hands with cold water and shape the meat into balls. Cover with plastic wrap and refrigerate at least 45 minutes or until very cold.
• Make the sauce in a small bowl by whisking the ingredients together.
• Spray grill with Pam before placing over hot coals. Dip each meatball in olive oil before placing on the grill. Grill over direct heat until the meat is thoroughly cooked but not dry, 6-8 minutes, gently turning occasionally. Arrange on a platter with toothpicks. Serve with sauce.

BEST EVER VENISON MEATBALLS - A MUST TRY | MISS ALLIE'S KITCHEN

Steps:

• Preheat the oven to 375 F.
• Heat the olive oil in a skillet over medium-high heat and add the onion. Saute for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized.
• Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal. Mix well (I like to use my hands).
• Scoop the meatball mixture out into even balls, I like to use a large cookie scoop with about 1 + 1/2 tablespoons in each ball.
• Place in the oven for 20 - 25 minutes until the meatballs are golden brown and cooked through.
• Remove any fat that has rendered off the meatballs.
• Add them to your favorite sauce, or freeze them on a flat cookie sheet in the freezer and store in a large bag or container when frozen to use later.

VENISON MEATBALLS WITH SOUTHERN GRAVY RECIPE - (4/5)

Steps:

• Finely dice onions, then sauté them in olive oil until they're about 2/3 cooked. By hand, mix up ground venison and ground pork in a 3/1 ratio. Once the two meats are pretty mixed up, add the dry ingredients: bread crumbs, parmesan cheese, spices. Mix some more. Add onions. Mix some more. Keep at it until all the ingredients are distributed throughout the ground meat. Preheat oven 350 degrees. Form meatballs by working fingerfulls of the mix into a pocket on one hand. (I prefer slightly larger then Golf Ball size) Arrange meatballs in a baking pan with a little bit of space between each and bake for about 25 minutes. In a large pot, bring water to a rolling boil then add oil oild and add enough egg noodles for your desired serving size. Cook noodles for approximately 10 minutes. Strain in colander and set aside. Prepare Sausage Gravy (think southern gravy, biscuts and gravy gravy) as directed on the box or bag. Place noodles on plate, put 3 meatballs on the noodles, top with the gravy! As a side I prefer steamed broccoli.

VENISON MEATBALLS

Steps:

• Mix meat and other ingredients well except tomato sauce. Use 1/4 measuring cup to form meatballs. Brown meatballs in frying pan or broil meatballs in oven. Place meatballs in sauce and simmer for about 1 1/2 hours.

VENISON MEATBALLS

Steps:

• 1. Meatballs: Combine venison, black pepper, onion, eggs, garlic salt, oats, Louisiana hot sauce, and evaporated milk. Make into small one inch balls and place in a large flat dish. The meatballs can be frozen at this time for cooking at a later time.
• 2. Sauce: Combine brown sugar, ketchup, onions, garlic salt and liquid smoke. Heat to boiling. Pour over meatballs. Bake at 350 degrees for 45 minutes.
• 3. Alternate Sauce: In medium saucepan over medium heat, mix sauce ingredients. Stir until smooth and cranberry sauce is melted. Pour sauce over meatballs before cooking.