Description
Deliciously easy venison meatballs made with lean meat, fresh herbs, and simple pantry staples.
Ingredients
Scale
- 1 lb ground venison (or other lean ground meat)
- 1 large egg
- ½ cup milk
- ½ cup breadcrumbs
- 2 tbsp olive oil
- ½ cup grated yellow onion (or 1 tsp onion powder)
- 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried parsley)
- 1 tbsp garlic, minced (or 1 tsp garlic powder)
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 425°F and prepare a sheet pan with parchment paper.
- Combine the egg, milk, breadcrumbs, and olive oil in a medium bowl and whisk until well combined. Let it sit for about 5 minutes.
- Add the ground venison, grated onion, parsley, minced garlic, salt, and pepper to the bowl. Gently mix everything using your hands until well combined.
- Use a cookie scoop to divide the meat into 24 equal portions, roughly 2 tbsp each, and shape each portion into a ball.
- Place the formed meatballs onto the prepared sheet pan, spacing them evenly apart.
- Bake for 12-15 minutes until the internal temperature reaches 165°F. For a crispier exterior, broil on high for an additional 3-5 minutes.
Notes
Let the meatballs rest for a few minutes after baking to retain moisture and enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 meatballs
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: venison meatballs, easy meatballs, ground venison recipe, family dinner
