Venison Meatballs

Keep these bad boys in the freezer for when you’re feelin’ lazy.

Who doesn’t love a good ball of meat? Right? This versatile meatball recipe can be a life saver when life gets busy. Why? Because you can make up a big ol batch of these, vac-seal them in smaller batches, and stick em in the freezer.

On those days when life is crazy, yank out a bag o balls, thaw them for like 10 minutes in a bowl of water, and add them to whatever else you’ve got laying around.

Sure spaghetti and meatballs will be the go-to, and that’s great! But these are also great for meatball subs, sliders, cut in half on pizzas, dropped in all kinds of soups, doused in BBQ sauce and eaten on toothpicks, or even just snacked on solo.

Print Recipe

Venison Meatballs

Author: Luke Shaffer Cuisine: American, Italian Courses: Appetizer, Main Course, Snack, Soup Recipe Keys: M Meat V Venison

Prep Time 30 min Cook Time 20 min Total Time 50 mins

Description

Keep these bad boys in the freezer for when you're feelin' lazy.

Ingredients

Servings

• 1 pound ground venison (I make a 75/25 venison/brisket blend)
• 1 tablespoon olive oil
• ½ carrot, fine dice
• ¼ onion, fine dice
• ½ celery rib, fine dice
• ½ zucchini, fine dice (can substitute with mushrooms)
• 2 garlic cloves, minced
• 1 teaspoon rosemary (dry or fresh)
• ½ breadcrumbs
• 1 egg, beaten
• 1 tablespoon worcestershire sauce
• as needed salt and pepper

Instructions

1. Heat a small skillet over medium high heat

2. Add oil, veggies, rosemary, salt and pepper

3. Saute until just tender, but not browned

4. Remove from the pan and cool

5. Preheat oven to 400°F

6. Combine cooled veggies and all other ingredients in a medium bowl until just mixed - over-mixing will cause dense balls

7. Gently form into balls - over-packing will cause dense balls

8. Place on a greased cookie sheet and cook until browned - about 20 minutes

9. Allow to cool, then add them to dinner, or bag and freeze

Keywords: meatballs, venison