These venison meatballs are incredibly tender, flavorful, and easy to make! Baked in the oven for less mess, they combine ground venison with a touch of ground pork and simple seasonings. The secret to their perfection? Using bread instead of breadcrumbs for the best texture!
You guys, these are truly the most amazing venison meatballs! Even better, they're so simple to make. I asked my husband to rate these meatballs, and he gave them a 10/10!! That's pretty impressive, right? I hope you love them as much as we do!
These meatballs are perfectly seasoned, adding just enough flavor to complement the venison without completely overpowering its naturally delicious flavor. I'm confident that even those who aren't fans of the strong "gamey" venison flavor will still enjoy these meatballs!
And if you've got a freezer full of ground venison, you absolutely have to try my thick and hearty venison chili and my easy venison meatloaf!
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Why you'll love this recipe
- Super tender. These are truly the most perfectly tender and moist deer meatballs! Using a couple of slices of white sandwich bread soaked in milk versus using dry breadcrumbs creates a moist binder that makes these the best venison meatballs.
- Delicious flavor. I like to use simple ingredients such as onion, garlic, and Italian seasoning to add just enough flavor to complement the venison without overpowering the naturally delicious flavor of venison. Adding a little soy sauce to the meat mixture also adds a savory, umami flavor to the meatballs taking them to another level of deliciousness.
- Baked in the oven. To keep things quick, simple, and as mess-free as possible, I like to bake the meatballs in the oven. They stay tender and develop a golden brown crust without adding extra oil. If you want an even crispier crust, you can broil the meatballs during the last couple minutes of cooking.
Ingredient notes & substitutions
- Sandwich bread: Using just simple white bread creates the most tender meatballs while holding in moisture. You can try using your favorite bread, or in place of bread, you can use ¾ cup of plain or Italian bread crumbs.
- Parmesan. I like the extra flavor that parmesan adds to the meatballs, but you can omit it.
- Egg: The egg binds the meat together so the meatballs don't fall apart while cooking. Don't skip it!
- Venison & pork. Since venison is very lean, I like to mix the venison with a little ground pork to add both fat and extra flavor. These venison meatballs really benefit from a little extra fat to prevent them from drying out during cooking. The pork certainly doesn't overwhelm or change the flavor of the venison, but if you prefer you can leave it out. Keep in mind that without pork, the meatballs will be a little drier. Instead of pork, you can try using a fattier ground beef if preferred.
- Soy sauce: Soy sauce adds a salty, Unami flavor that really amps up the flavor! You can try substituting Worcestershire.
- Parmesan. I like the extra flavor that parmesan adds to the meatballs, but you can omit.
How to make venison meatballs
See the recipe card for full instructions.
- Combine bread and milk. In a large bowl, combine diced white sandwich bread with milk to create a moist binder for the meatballs. This will sit for 5-10 minutes while you prepare the other ingredients, then mash together until it resembles a paste.
- Add the remaining ingredients. Add venison, pork, onion, garlic, parmesan, and some simple seasoning. Mix with your hands to really get everything combined.
- Chill the meat mixture (optional). At this point, I like to chill the meat mixture for about 30-60 minutes in the fridge to allow the flavors to come together and the meat to rest and cool. I find the meatballs hold together better after this too.
- Roll into meatballs. Using your hands, roll into golf ball-sized meatballs, about 2 tablespoons each. I usually don't have any problems with this meat mixture sticking to my hands, but if you do, you can coat your hands in olive oil. As a note, use gentle hands when rolling the meatballs. Overpacking the meatballs can make them tough.
- Bake the meatballs. For easier cleanup and less hands-on time, I like to bake the meatballs in the oven. Baking keeps the meatballs tender and moist without making them greasy from frying in oil. If you want a really crispy crust, you can broil the meatballs during the last couple minutes of cooking.
- Serve. I love to serve the meatballs with my simple and delicious tomato sauce and spaghetti noodles!
Expert tips
- Grate the onion. Grating onion is the best way to incorporate it into meatballs! It blends seamlessly into the meat, enhancing flavor without leaving chunks—no need for pre-cooking either. I like to use this same grating method with my venison meatloaf too.
- Chill the meat mixture. Chilling the meat for just 30-60 minutes gives the flavors more time to develop before cooking, and I find the meatballs are easier to roll and hold together better when the meat is chilled.
- Broil the meatballs. For an extra crispy crust, you can broil the meatballs during the last few minutes of baking.
Frequently asked questions
These venison meatballs, seasoned with Italian herbs and parmesan cheese, are bursting with flavor and pair beautifully with a rich tomato sauce—homemade or store-bought. Serve them over pasta, in a sub sandwich, or alongside roasted vegetables for a hearty, delicious meal.
Compared to beef, venison meatballs are lower in fat, contain less saturated fat and calories, but are also higher in protein, and have more essential nutrients like iron and B vitamins.
Venison pairs well with bold, aromatic herbs that complement its rich, slightly gamey flavor. For a classic Italian-style meatball, go with oregano, basil, thyme, and parsley, or for simplicity, I like to use a dried Italian seasoning blend. Adding fennel seeds can add a slight sausage-like flavor or a pinch of nutmeg will add a bit of warmth and richness.
Browning venison meatballs in the oven or searing them on the stove creates a crispy crust that gives the meatballs extra depth of flavor, better texture and helps them hold together in the sauce. For less-mess, I like to bake venison meatballs in the oven, and you can broil them for a couple minutes to really crisp up the outside.
Make ahead
The venison meat mixture can be prepared up to 24 hours in advance and stored in an airtight container in the fridge. When you're ready, roll the meatballs and bake according to the recipe below.
Storage
Refrigeration storage
Cooked meatballs can be stored in an airtight container in the fridge for up to 3 days.
Freezing
Cooked meatballs can be stored in an airtight container in the freezer for up to 3 months.
Reheating
If reheating from frozen, add a little extra reheating time, or you can thaw in the fridge the night before.
- Reheat on the stove with sauce. Combine the meatballs with tomato sauce in a skillet. Simmer over low heat until the meatballs are heated through, about 10 minutes. Add a little water or beef broth to thin out the sauce, if needed.
- Reheat in the oven without sauce. Preheat the oven to 350°F. Place the meatballs on a parchment-lined baking sheet and cover with aluminum foil or place in an oven-safe baking dish with a lid. Bake for 10-15 minutes, or until the meatballs are heated.
- Reheat in the microwave. My least favorite method, but works in a pinch! Place the meatballs in a microwave-safe dish with or without sauce (you may want to cover them if reheating with sauce). Heat for 2-3 minutes, stirring halfway through, until heated.
How to serve
I love to serve these delicious venison meatballs with tomato sauce and pasta. Feel free to use your favorite store-bought pasta sauce or make your own at home! Finish with fresh basil and freshly grated parmesan cheese.
For another tomato-based pasta, you also need to try my simple shredded venison ragù! Venison roast is simmered in a rich red wine tomato sauce until fall-apart tender, then served over a bed of pasta.
More venison recipes you'll love!
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Thanks so much! - Rachel
Tender Venison Meatballs
Ingredients
- 2 slices sandwich bread (or ½ cup breadcrumbs)
- ½ cup milk
- 1 pound ground venison
- ½ pound ground pork optional but recommended
- 1 large egg whisked
- ½ yellow onion grated, using large holes on cheese grater
- 3 garlic cloves minced
- ¼ cup parmesan freshly grated
- ½ tablespoon soy sauce (or worcestershire)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large mixing bowl, combine the bread and milk, then set aside for 5-10 minutes while preparing the other ingredients.
- Mash the bread, then add the remaining ingredients. Using your hands, mix until well combined. If time allows, chill the meat mixture in the fridge for 30-60 minutes to allow the flavors to develop and the meat mixture to firm up a bit.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Roll the meat mixture into golf ball-sized meatballs, about 2 tablespoons each, and place onto the prepared baking sheet (a cookie scoop works well for this). Makes 25-30 meatballs. Rub your hands with a little olive oil if the meat mixture is sticking.
- Bake for 18-20 minutes until lightly browned on the top and the internal temperature reaches 165 degrees F. For an extra cripsy crust, broil during the last few minutes of baking.
- Serve with your favorite tomato sauce and pasta.
Notes
- Refrigerator: Cooked meatballs can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: Cooked meatballs can be stored in an airtight container in the freezer for up to 3 months.
- Reheating: If reheating from frozen, add a little extra reheating time, or you can thaw in the fridge the night before.
- Reheat on the stove with sauce. Combine the meatballs with tomato sauce in a skillet. Simmer over low heat until the meatballs are heated, about 10 minutes. Add a little water or beef broth to thin out the sauce, if needed.
- Reheat in the oven without sauce. Preheat the oven to 350°F. Place the meatballs on a parchment-lined baking sheet and cover with aluminum foil or place in an oven-safe baking dish with a lid. Bake for 10-15 minutes, or until the meatballs are heated.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
Mr Yumm
If u want, you can try, to bake meatballs ready in favorite tomato sauce in owen. And before put in owen add fresh mozzarella cheese and basil leavs on top! Yumm! 🙂