Ground Venison Meatballs

Ground Venison Meatballs are tender, lean, and flavorful. These are versatile and complement any sauce or glaze making these the perfect weeknight dinner or party appetizer.

Allergy-Friendly

These meatballs are a super versatile meal and are hypoallergenic. They 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, are anywhere in these meatballs.

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.

The Meatball Ingredients

• 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 mine 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.

Ways to Serve Ground Venison Meatballs

Venison Meatballs are a highly versatile item and appease most taste buds!

• Ground Venison Holiday Meatballs
• Ground Venison Meatballs with Cranberry BBQ Sauce
• Ground Venison Meatballs with Rao’s Marinara Sauce and spaghetti
• Ground Venison Meatball Sliders with Sourdough Hawaiian Rolls

How to Store the Ground Venison Meatballs

Ground Venison Meatballs are an easy dish to make in bulk and freeze for future gatherings and dinners.

If you’re planning to eat your meatballs during the same week you bake them, you can store them in an airtight container for up to 3 days.

However, if you’re making a large batch of meatballs in hopes to freeze and save them for a rainy day, here’s the good news! You can store them in a Tupperware container for up to 3 months! You could also freezer pack these using a Foodsaver which would prevent freezer burn. I would recommend freezing these meatballs in serving sizes that are practical for your family.

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Ground Venison Meatballs

Yield: 24 Meatballs

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ground Venison Meatballs are tender, lean, and flavorful. These are versatile and complement any sauce or glaze making these the perfect weeknight dinner or party appetizer.

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Ingredients

• 2 lbs. Ground Venison
• 2 lbs. Ground Pork
• 1 c. Gluten-Free Panko Breadcrumbs (or you can use day-old Sourdough Bread, grind it up, and toss it in)
• 2 tbsp. Worcestershire Sauce
• 2 tbsp. Dijon Mustard
• 1 tbsp. Fresh or Dried Parsley
• 1 tbsp. Garlic Powder
• 1/4 c. Grated Parmesan Cheese (you can eliminate for dairy-free)
• Salt and Pepper to Taste

Instructions

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.

Notes

My husband processes our Venison, however, you can find Ground Venison at local Butcher shops, Wild Fork Foods, and sometimes Sprouts.

Ground Venison Meatballs are an easy dish to make in bulk and freeze for future gatherings and dinners.

If you're planning to eat your meatballs during the same week you bake them, you can store them in an airtight container for up to 3 days.

However, if you're making a large batch of meatballs in hopes to freeze and save them for a rainy day, here's the good news! You can store them in a Tupperware container for up to 3 months! You could also freezer pack these using a Foodsaver which would prevent freezer burn. I would recommend freezing these meatballs in serving sizes that are practical for your family.

Nutrition Information:

Yield: 8 Serving Size: 4 Meatballs
Amount Per Serving: Calories: 624Total Fat: 35gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 220mgSodium: 502mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 62g