Tender Venison Meatballs
The absolute BEST tender and flavorful venison meatballs! They're easy to make and baked in the oven, meaning less mess. Made with ground venison, a little ground pork, and simple seasoning. What truly sets them apart is the use of bread instead of breadcrumbs, creating the most perfect meatballs!
Equipment
Ingredients
- 2 slices white sandwich bread
- ⅓ cup milk
- 1 pound ground venison
- ½ pound ground pork
- 1 large egg, whisked
- ½ yellow or white onion, grated (using large holes on cheese grater)
- 4 garlic cloves, minced
- ¼ cup parmesan, freshly grated
- ½ tablespoon soy sauce
- 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 freezer or fridge for 30 minutes to allow the flavors to develop and the mixture to firm up a little 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. If the meat mixture is sticking to your hands, you can coat your hands with a little olive oil. Makes 25-30 meatballs.
- Bake for 18-20 minutes until lightly browned on the top and the internal temperature reaches 165 degrees F.
- Serve with your favorite tomato sauce and spaghetti.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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