Ground Venison Holiday Meatballs

Ground Venison Holiday Meatballs are sweet, tangy, and flavorful. These Ground Venison Holiday Meatballs are a twist on a party favorite, Cocktail Meatballs.

Allergen-Friendly

Ground Venison Meatballs are a super versatile meal and are hypoallergenic. These meatballs are bound together with Gluten-Free Panko Bread Crumbs (you could also grind up day-old Sourdough Bread and use that instead) and Dijon mustard. NO eggs, I repeat, no eggs, are anywhere in these meatballs.

Disclaimer: This particular recipe does include Parmesan cheese within the meatballs because I honestly needed to use it before it expired, but you could easily discard this ingredient to make it dairy free, too.

In addition, the ingredients in the Holiday or Cranberry Sauce that blankets these meatballs are free of the top allergens. This Cranberry Sauce can be made fresh, but it can also be the perfect use for leftover Cranberry Sauce from the holidays.

Ground Venison Meatballs

• Ground Venison
• Ground Pork
• Gluten-Free Panko Breadcrumbs (or you can use day-old Sourdough Bread, grind it up, and toss it in)
• Worcestershire Sauce
• Dijon Mustard
• Fresh or Dried Parsley
• Garlic Powder
• Grated Parmesan Cheese (you can eliminate for dairy-free)
• Salt and Pepper to Taste

Creating the Meatballs

1. First, in a large glass bowl, combine all of the ingredients together.
2. Using your hands, mix together the meat mixture until all of the ingredients are fully incorporated.
3. Then, cover the meat mixture with plastic wrap and refrigerate for about 30 minutes (this allows all the flavors to mellow together).
4. Next, preheat the oven to 375 degrees Fahrenheit.
5. Take out a Lodge Cast Iron Skillet (or another oven-safe skillet or baking tray).
6. Then, using a cookie scoop, measure out a scoop of the meat mixture and place it into the skillet. Continue this step until the skillet is full or the meat mixture is gone.
   • I had to bake my Ground Venison Meatballs in two batches.
7. Next, place the Cast Iron Skillet in the oven for 15 minutes or until the meatballs are cooked through.
8. Finally, once the meatballs are fully cooked, remove them from the skillet onto a paper towel-lined plate to drain any excess fat and cool.
   • If you’re immediately needing to use the Ground Venison Meatballs for the Holiday Meatballs, toss them into the Crockpot immediately.
   • If you’re wanting to store these Ground Venison Meatballs to use at a later date, place them into an airtight container and either refrigerate them for up to 3 days or freeze them for up to 3 months.

Bake the Meatballs in a Cast Iron Skillet

Holiday Cranberry Sauce

Holiday Cranberry Sauce is the sauce that is blanketed over these meatballs. This sauce can be made fresh for this recipe, or you can use leftover Cranberry Sauce from your holiday meals instead. The tartness of this sauce helps balance the gaminess of the Venison and makes it a bite no one will forget!

The Ingredients

• Fresh Cranberries (frozen works, too)
• Cinnamon Stick
• Maple Syrup or Raw Honey
• Orange Juice
• Orange Zest
• Brown Sugar (or Coconut Sugar)
• Breckenridge Bourbon (optional)

Making the Cranberry Sauce

1. First, in a medium-sized pot, combine all of the ingredients and stir.
2. Then, bring the Cranberry mixture to a boil over medium heat.
3. Next, pop the top on the pot and reduce the heat to low. Allow the Cranberry mixture to simmer for about 15-20 minutes.
4. Then, turn the heat off and allow the mixture to cool slightly.
5. Next, pour the mixture into a blender, such as a Ninja Blender, and puree until your desired consistency.
6. Finally, pour the Holiday Sauce over the meatballs (if you’re immediately cooking this recipe), or store this sauce in an airtight container for up to 1 week in the refrigerator.

Crafting the Holiday Meatballs

1. First, either using previously frozen or fresh Ground Venison Meatballs, place them into a Crockpot.
2. Then, pour the Holiday Sauce over the top of the Ground Venison Meatballs.
3. Next, turn the Crockpot on HIGH for either 2 hours or on LOW for 4 hours.
4. Finally, serve the Ground Venison Holiday Meatballs by leaving them in the Crockpot with toothpicks off to the side, or place them onto a platter with toothpicks stuck in each one for a festive presentation.

Place the Meatballs in the Crockpot

Pour the Holiday Cranberry Sauce on Top of the Meatballs

The Holiday Meatballs are Done

How to Serve the Meatballs

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Ground Venison Holiday Meatballs

Yield: 24 Meatballs

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Ground Venison Holiday Meatballs are sweet, tangy, and flavorful. These Ground Venison Holiday Meatballs are a twist on a party-favorite, Cocktail Meatballs.

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Ingredients

Ground Venison Meatballs

• 2 lbs. Ground Venison
• 2 lbs. Ground Pork
• 1 c. Gluten-Free Panko Breadcrumbs
• 2 tbsp. Worcestershire Sauce
• 2 tbsp. Dijon Mustard
• 1 tbsp. Fresh or Dried Parsley
• 1 tbsp. Garlic Powder
• 1/4 c. Grated Parmesan Cheese (eliminate for Dairy-Free)
• Salt and Pepper to Taste

Holiday Cranberry Sauce

• 1, 12-oz Bag of Fresh or Frozen Cranberries
• 1 Cinnamon Stick
• 1/3 c. Organic Maple Syrup or Raw Honey
• 1/3 c. Orange Juice
• 1 tsp. Orange Zest
• 1/8 c. Brown or Coconut Sugar
• 1 shot of Breckenridge Bourbon (optional)

Instructions

For the Ground Venison Meatballs

1. First, in a large glass bowl, combine all of the ingredients together.
2. Using your hands, mix together the meat mixture until all of the ingredients are fully incorporated.
3. Then, cover the meat mixture with plastic wrap and refrigerate for about 30 minutes (this allows all the flavors to mellow together).
4. Next, preheat the oven to 375 degrees Fahrenheit.
5. Take out a Lodge Cast Iron Skillet (or another oven-safe skillet or baking tray).
6. Then, using a cookie scoop, measure out a scoop of the meat mixture and place it into the skillet. Continue this step until the skillet is full or the meat mixture is gone.
7. I had to bake my Ground Venison Meatballs in two batches.
8. Next, place the Cast Iron Skillet in the oven for 15 minutes or until the meatballs are cooked through.
9. Finally, once the meatballs are fully cooked, remove them from the skillet onto a paper towel-lined plate to drain any excess fat and cool.
10. If you're immediately needing to use the Ground Venison Meatballs for the Holiday Meatballs, toss them into the Crockpot immediately. However, if you're wanting to store these Ground Venison Meatballs to use at a later date, place them into an airtight container and either refrigerate them for up to 3 days or freeze them for up to 3 months.

For the Holiday Cranberry Sauce

1. First, in a medium-sized pot, combine all of the ingredients and stir.
2. Then, bring the Cranberry mixture to a boil over medium heat.
3. Next, pop the top on the pot and reduce the heat to low. Allow the Cranberry mixture to simmer for about 15-20 minutes.
4. Then, turn the heat off and allow the mixture to cool slightly.
5. Next, take out the Cinnamon Stick. Then, pour the mixture into a blender, such as a Ninja Blender, and puree until your desired consistency.
6. Finally, pour the Holiday Sauce over the meatballs (if you're immediately cooking this recipe), or store this sauce in an airtight container for up to 1 week in the refrigerator.

Putting it All Together

1. First, either using previously frozen or fresh Ground Venison Meatballs, place them into a Crockpot.
2. Then, pour the Holiday Sauce over the top of the Ground Venison Meatballs.
3. Next, turn the Crockpot on HIGH for either 2 hours or on LOW for 4 hours.
4. Finally, serve the Ground Venison Holiday Meatballs by leaving them in the Crockpot with toothpicks off to the side, or place them onto a platter with toothpicks stuck in each one for a festive presentation.

Notes

My husband processes our Venison, but you can also find Venison at local Butcher Stores, Sprouts, Wild Fork Foods, and Force of Nature.