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!
Servings: 12 servings
- 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 TBSP minced garlic
- ½ cup diced white onion
- ¼ cup whole milk
- 1 large egg
- 2 ½ tsp. kosher salt
- 2 tsp. 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 TBSP 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