Description
Delicious homemade venison meatballs with a spicy kick from jalapeños. Perfect for parties and can be made ahead of time for convenient entertaining.
Ingredients
Scale
- 1 pound ground venison (at least 90% lean)
- 1 jalapeño, seeded and finely diced
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Combine ground venison, breadcrumbs, egg, garlic, and onion in a large mixing bowl.
- Add finely diced jalapeño (remove seeds for less heat if preferred).
- Mix ingredients thoroughly but gently to avoid overworking the meat.
- Form mixture into 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat.
- Cook meatballs until browned on all sides and internal temperature reaches 160°F (71°C).
- Serve hot or store refrigerated for up to 2 days.
Notes
- You can make these ahead of time and refrigerate for up to 2 days.
- For less spicy meatballs, remove all seeds and membranes from the jalapeño.
- These meatballs can be served as an appetizer or as part of a main dish with pasta or vegetables.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
Keywords: venison, meatballs, spicy, game meat, jalapeño, party food
