Venison Meatballs Recipes

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VENISON MEATBALLS



Venison Meatballs image

Easy baked venison meatballs that are super moist and full of flavor. Made with only venison these meatballs hold together well. Your whole family will love these on top of spaghetti!

Provided by meredith

Categories     Dinner

Number Of Ingredients 11

1 pound ground venison
1/2 cup whole milk
1/2 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup onion (very finely chopped )
1/4 cup fresh parsley (minced)
2 T. extra virgin olive oil
2 cloves garlic (finely minced)
1 tsp. salt
1/4 tsp. pepper
1 large egg

Steps:

  • Combine all ingredients at once and mix them with a large spoon or your hands.
  • Roll the meat mixture into 24 small 1-inch balls and place them into a 24 count ungreased mini muffin tin.
  • Bake your venison meatballs for 15 minutes at 375˚ F.
  • When fully cooked and have an internal temperature of 165˚ F remove from oven. Allow the meatballs to cool for a couple minutes before spooning them out onto a paper towel or plating them with sauce or noodles.

Nutrition Facts : ServingSize 1 meatball, Calories 736726 kcal, Sugar 0.4 g, Sodium 1835 mg, Fat 83336 g, SaturatedFat 11501 g, TransFat 0.001 g, Carbohydrate 3 g, Fiber 0.2 g, Protein 5 g, Cholesterol 25 mg, UnsaturatedFat 69584 g

VENISON MEATBALL & WILD MUSHROOM STROGANOFF



Venison meatball & wild mushroom stroganoff image

Venison mince makes a tasty change from beef in this easy stew, with wild mushrooms, mustard, smoked paprika and soured cream

Provided by Sarah Cook

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 19

1 onion , finely chopped
2 garlic cloves , crushed
2 tbsp sunflower oil
small bunch dill , roughly chopped plus 1 tbsp finely chopped
2 tbsp wholegrain mustard
400g venison mince
100g fresh white breadcrumbs
1 medium egg , beaten
25g butter
400g wild mushrooms , larger ones sliced
½ tsp smoked paprika
1 tbsp plain flour
400g beef stock
150ml brandy
2 tsp Dijon mustard
1 tbsp tomato purée
300ml pot soured cream
pinch of sugar (optional)
buttered tagliatelle , rice or sautéed potatoes, to serve

Steps:

  • Gently cook the onion and garlic in 1 tbsp oil until really soft. Cool for 10 mins, then tip into a big bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Squelch together with your hands, squeezing the mince well to tenderise it as you mix.
  • Heat the remaining oil in a large frying pan or sauté pan and fry the meatballs in small batches until well browned - add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
  • Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.
  • Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency - anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.

Nutrition Facts : Calories 547 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.6 milligram of sodium

SPICY VENISON MEATBALLS



Spicy Venison Meatballs image

Hunting season sneaks up on me every year and I find myself needing to use up a few pounds of venison to make room for the new. These venison meatballs are great served in hoagies or with pasta and sauce. These are spicy but not to the point that it overpowers the venison.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 35m

Yield 4

Number Of Ingredients 9

aluminum foil
1 pound ground venison
4 ounces bulk hot Italian sausage
¾ cup panko bread crumbs
2 eggs
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper
½ teaspoon garlic powder

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.

Nutrition Facts : Calories 300.5 calories, Carbohydrate 15.4 g, Cholesterol 193.5 mg, Fat 14.3 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 5 g, Sodium 958.6 mg, Sugar 0.4 g

VENISON MEATBALLS



Venison Meatballs image

"I learned to cook game while my husband was a forestry student," recalls Sheila Reed from Fredericton, New Brunswick. "We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a big batch for an annual pool party and there are never any left."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 11

1 medium onion, finely chopped
1/2 cup uncooked instant rice
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground venison
3/4 cup water
1/3 cup packed brown sugar
1/3 cup ketchup
1/3 cup condensed tomato soup, undiluted
1 tablespoon ground mustard
2 teaspoons paprika

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.

Nutrition Facts : Calories 314 calories, Fat 4g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 1016mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein.

SPICY BAKED VENISON MEATBALLS: APPETIZER TO MAIN DISH



Spicy Baked Venison Meatballs: Appetizer to Main Dish image

Baked Venison Meatballs are juicy and tender and make a great start to your main dish, hoagies, or appetizer. They freeze beautifully so it's easy to keep them on hand. The dishes you can make limitless. Let your imagination go wild.

Provided by Marisa Franca

Categories     Appetizer     Main Course

Time 1h5m

Number Of Ingredients 7

3 lbs ground venison
1 lbs hot Italian sausage
18 garlic cloves
3 eggs (jumbo size)
3 tbsp adobo sauce
1 1/4 cups Panko crumbs
2 tbsp Italian seasoning

Steps:

  • Combine all of the ingredients in a large bowl. With your hands gently mix until just combined.
  • Use a disher to scoop an even amount of the meat mixture or use a kitchen scale -- we made the meatballs 2 oz. each. Moisten your hands with water if the meat seems to stick.
  • Place meatballs on a parchment-lined baking sheet or on a vegetable sprayed non-stick cooling rack placed inside the baking sheet.
  • Bake in a preheated 350 F. oven for 35 to 40 minutes. The amount of time will depend on the size of your meatballs. Don't overcook.
  • Remove the baking sheet from the oven and let the meatballs cool. Once cool place the meatballs on a lightly oiled sheet of wax paper. Freeze. Once frozen store in a freezer container or freezer bag. We use both to keep them fresher.
  • When ready to eat, thaw out the number of meatballs you want to use and add to whatever recipe you like.

Nutrition Facts : Calories 265 kcal, Carbohydrate 5 g, Protein 24 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 119 mg, Sodium 869 mg, ServingSize 1 serving

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