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5 from 2 votes

Ground Venison Meatballs

Made with fresh ground venison and sausage and filled with classic Italian flavors this recipe makes the ultimate meatball that’s perfect for a plate of spaghetti!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Dinner, Pasta, Venison, Venison Recipe
Servings: 12 servings
Calories: 233kcal


  • Baking sheet
  • Portion Scop


  • 1 pound ground venison
  • 1 pound ground pork sausage
  • ¾ cup plain breadcrumbs
  • ½ cup freshly shredded parmesan cheese
  • ½ cup basil leaves torn
  • 2 tablespoon minced garlic
  • ½ cup diced white onion
  • ¼ cup whole milk
  • 1 large egg
  • 2 ½ teaspoon kosher salt
  • 2 teaspoon Italian seasoning


  • Preheat oven to 400 degrees. Line a baking tray with parchment paper and set aside.
  • Place the ground venison and pork sausage in a large glass bowl and add the remaining ingredients to the bowl.
  • Gently combine all the ingredients with two (clean!) hands. Mix the meat until just combined, as overmixing will lead to tough meatballs.
  • Use a 2 tablespoon portion scoop to divide mixture into 24 equal balls. Roll the balls gently between the palms of your hands to ensure they’re even and spherical.
  • Place meatballs on prepared baking sheet 1 inch apart and bake in preheated oven for 20 minutes.
  • Serve meatballs on top of a big plate of spaghetti.


  • To freeze cooked meatballs: place room temperature meatballs into a freezer-safe zip-top bag, remove the air from the bag, seal, and freeze. Thaw in the fridge overnight before using or microwave straight from the freezer for 90 seconds before serving.


Serving: 2meatballs | Calories: 233kcal | Carbohydrates: 7g | Protein: 17g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 791mg | Potassium: 276mg | Fiber: 1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg