Venison Meatballs
Tender ground venison meatballs seasoned with garlic, Parmesan, and parsley, browned until golden and simmered in marinara for a comforting family meal.
Ingredients
- 1 lb ground venison
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
- 2-3 cups marinara sauce (optional)
Instructions
- In a large bowl, combine ground venison, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper.
- Use your hands to mix the ingredients together until well combined.
- Roll the mixture into small meatballs.
- Heat olive oil in a large skillet over medium heat.
- Brown the meatballs on all sides until cooked through.
- Optional: Add the browned meatballs to marinara sauce and simmer for 10-15 minutes to let them soak up the flavor.
- Serve on their own, over pasta, with mashed potatoes, roasted vegetables, creamy polenta, or buttered egg noodles.
Cook’s Notes
Since venison is very lean, avoid overmixing the meat mixture and don’t overcook the meatballs, or they can turn out dry and dense.
Ingredient Swaps
You can substitute ground beef or a mix of venison and pork if you want a fattier, juicier meatball; panko breadcrumbs can replace regular breadcrumbs for a lighter texture.
Serving Suggestions
Serve the meatballs simmered in marinara over pasta, or alongside mashed potatoes, roasted vegetables, creamy polenta, or buttered egg noodles for a heartier meal.
Storage & Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months; reheat gently in a skillet or microwave, adding a splash of sauce or water to keep them moist.
Common Questions
Why is my venison meatball mixture falling apart?
Since venison is very lean, make sure you’re using enough breadcrumbs and egg (if adding one) as a binder, and avoid overhandling the mixture before shaping.
Can I bake these instead of pan-frying?
Yes, bake at 400°F for about 15-20 minutes, turning once, until browned and cooked through.
How do I keep venison meatballs from drying out?
Adding a bit of fat like olive oil or a small amount of grated cheese to the mixture helps keep lean venison moist, and simmering the browned meatballs in sauce also adds moisture back in.