Quick, easy venison meatballs are fantastic appetizers for dinner guests to enjoy before the big meal, and this venison recipe delivers. It’s also a great recipe for making venison meatballs you’ll serve with pasta and sauce.
Using ground venison for meatballs is a great way to make some super dishes. Whether with spaghetti or other pasta dishes, maybe just a little marinara, or with some veggies instead of a patty, meatballs are just fun. And good.
Additionally, meatballs are great appetizers. Roll them smaller, add toothpicks, serve with your favorite barbecue sauce or dip, and then accept the congratulations.
One of our favorite wild game chefs, Scott Leysath of California, offers his version of venison meatballs below. Be sure to check out HuntFishCook.com for more recipes for venison, other big game, waterfowl, upland birds, small game and fish.
Scott Leysath’s Venison Meatballs
2/3 pound ground venison
1/3 pound ground beef (15 – 20% fat)
3 garlic cloves, minced
2/3 cup onion, finely diced
2 – 3 tablespoons prepared horseradish
1/2 cup shredded Parmesan cheese
1/2 cup Japanese breadcrumbs (panko)
1/4 teaspoon salt
1/8 teaspoon pepper
In a medium bowl, combine all ingredients except olive oil. Mix well. Form into golf ball-sized meatballs. Heat a thin layer of oil in a large skillet over medium heat. Brown meatballs evenly. Browned meatballs can be frozen and vacuum packaged for later use.
Get Your Kitchen Fired Up!
If you’re interested in more great venison recipes, you’ll want “The Sporting Chef’s Better Venison Cookbook” in your kitchen. This 176-page book is packed with great info, photos and more. You’ll get Scott Leysath’s insights on venison preparation and recipes for everything from soups to roasts. It definitely should be in your collection, and is a great Christmas gift, too! See it here.