Venison Meatballs
These Best Ever Venison Meatballs combine the rich flavor of ground venison and pork, making them perfect for pasta, subs, or appetizers.
Ingredients
For the Meatballs
- 1 lb ground venison rich, gamey flavor
- 1/2 lb ground pork adds fat and moisture
- 1 large egg acts as a binder
- 1/4 cup almond meal for texture and binding
For Cooking
- 2 Tbsp olive oil for sautéing and moisture
- 1 medium yellow onion, finely diced adds flavor and moisture
- 4 cloves garlic, minced enhances taste
- 1 Tbsp red wine vinegar provides acidity
- 1 Tbsp Italian seasoning seasoning blend for flavor
- 1 tsp salt enhances overall flavor
- 1/2 tsp pepper adds subtle heat
Instructions
Preparation
- Preheat the oven to 375°F.
- Heat olive oil in a skillet over medium-high heat. Add diced onion and sauté for about 4 minutes until soft and translucent.
- Add minced garlic, red wine vinegar, Italian seasoning, salt, and pepper to the skillet. Cook until lightly caramelized, about a few minutes.
- Transfer the mixture to a large bowl. Combine with ground venison, ground pork, egg, and almond meal. Mix well using your hands.
- Scoop the mixture into even balls using a large cookie scoop, aiming for about 1.5 tablespoons per ball.
Cooking
- Place meatballs on a baking sheet and bake for 20 to 25 minutes until golden brown and cooked through.
- Remove from the oven and drain any rendered fat.
- Serve immediately with your favorite sauce or allow to cool before freezing.
Notes
Allow the meatballs to rest for a few minutes after baking to retain their juiciness. You can customize flavors with different herbs and spices.