Tender Venison Meatballs Recipe

This venison and pork meatball recipe is my absolute go-to because it combines rich, gamey flavors with the comforting taste of home, all packed into juicy little bites. Plus, the addition of Parmesan and marinara sauce makes it feel indulgent yet effortlessly gourmet, perfect for dinner parties or a cozy night in.

I adore serving elegant venison meatballs as a twist on this classic dish. I pound the ground venison into a 1-pound block of meat; then I combine it with 1/2 pound and ground pork for a rich-flavored meatball.

I supplement the meat mixture with savory notes of Parmesan cheese and minced garlic, and I chop up some fresh parsley and add breadcrumbs for texture. The hint of black pepper, dried thyme, and oregano adds occasional depth to the recipe.

I fry these beauties in olive oil. The kids dub them “mamma’s Italian meatballs.”

Ingredients

Ground Venison:
Protein that is low in fat, high in iron, and nearly devoid of anything that could be called an unhealthy nutrient.

Ground Pork:
Increases moisture and enhances flavor; provides beneficial fats.

Breadcrumbs:
Gives form, aids in holding the spheres of meat together.

Parmesan Cheese:
Enhances umami flavor, savory and rich.

Garlic:
Foul-smelling and fragrant, enhances the body’s resistance to infections.

Onion:
Mellow and sweet, this ingredient brings additional dimensions to taste.

Fresh Parsley:
A new rich herbaceous note, full of vitamins.

Egg:
Agent that binds key ingredients and adds moisture.

Ingredient Quantities

• 1 pound ground venison
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh parsley
• 1 egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil (for frying)
• 1 cup marinara sauce (optional for serving)

Instructions

1. In a big bowl, mix together the venison, ground pork, breadcrumbs, parmesan, garlic, onions, and parsley. The mixture should be thoroughly combined, but try to avoid overworking the meat.

2. Include the beaten egg when adding to the meat mixture. Then add salt, black pepper, dried thyme, and dried oregano to the bowl. Put your hands inside the bowl and gently mix the ingredients until they are uniformly combined.

3. Make the mixture into 1-inch meatballs and lay them out on a baking sheet or tray.

4. In a large skillet, heat the olive oil over medium.

5. Add the meatballs to the skillet in batches, taking care not to overcrowd the pan. Turn the meatballs occasionally while they fry, and make sure they are browned on all sides when you remove them from the heat, in about 6-8 minutes.

6. After browning, take the meatballs out of the skillet and place them on a plate that has paper towels to soak up any extra oil.

7. If desired, the sauce can be warmed in a saucepan over low heat.

8. Mix in the cooked meatballs and let them soak in the sauce for about 10-15 minutes. The meatballs will flavor the marinara sauce even more.

9. Meatballs should be served hot, whether alone or with pasta. If the latter, the sauce may be used in a number of ways, including but not limited to, the following:

1. As a simple dressing to the meatballs served over pasta.

2. Swimming with the meatballs in a grande cauldron of boiling pasta.

3. And for the non-pasta options:

4. Using the meatballs as a base for any number of pasta-free dishes.

10. If desired, garnish before serving with more parsley and freshly grated Parmesan cheese.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Knife
4. Cutting board
5. Garlic press or grater (optional for mincing garlic)
6. Whisk or fork (for beating egg)
7. Baking sheet or tray
8. Large skillet
9. Spatula or tongs
10. Plate
11. Paper towels
12. Saucepan (optional for warming sauce)

FAQ

• Q: Can I use a different type of meat instead of pork?Yes, if preferred, you can swap out the pork and use ground beef or turkey instead.
• Q: Are the breadcrumbs necessary for the recipe?A: Breadcrumbs are binding agents that help keep the meatballs tender. If you don’t have them, you can use crushed crackers.
• Q: How do I know when the meatballs are cooked through?A: Bake the meatballs until they reach an internal temperature of 160°F (71°C) and are browned on the outside.
• Q: Can these meatballs be baked instead of fried?You can bake them at 400°F (200°C) for approximately 20-25 minutes or until they are fully cooked.
• Q: How should I store leftover meatballs?A: Keep uneaten meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for longer storage.
• Q: Is it okay to omit the Parmesan cheese?A: Yes, nutritional yeast can be substituted in its place for a completely dairy-free option, and the flavor may be slightly different as a result.

Substitutions and Variations

Pork: You can use beef or turkey, ground, for a different flavor and texture.
Breadcrumbs: For a lighter texture, you can use Panko breadcrumbs; for a unique flavor, try crushed crackers.
Parmesan Cheese: For a sharper taste, use Pecorino Romano. For a dairy-free option, use nutritional yeast.
Parsley that is fresh: Use fresh cilantro instead for a different herbal note. Use dried cilantro in a smaller quantity.
Canola oil or avocado oil can work well as substitutes for frying.

Pro Tips

1. For juicier meatballs, consider adding a splash of milk to the meat mixture. This can help retain moisture and enhance the overall texture.

2. To boost the flavor, you can try toasting the breadcrumbs in a skillet with a little bit of olive oil before adding them to the meat mixture. This will add a nutty depth to the final dish.

3. If you have time, allow the meat mixture to rest in the refrigerator for at least 30 minutes before forming the meatballs. This allows the flavors to meld together and makes forming the meatballs easier.

4. When browning the meatballs, you can add a tablespoon of butter with the olive oil for a richer flavor and a golden crust.

5. For an extra burst of freshness, finish the dish with a squeeze of lemon juice over the meatballs just before serving. This will add brightness and balance to the rich flavors.