Easy Baked Venison Meatballs
I love this time of year when venison becomes more easily accessible. Especially when my husband gets a few deer and we fill up our freezer! These baked venison meatballs are a super easy one bowl recipe. Crispy on the outside, juicy on the inside.
You can pair these with so many delicious recipes. Check out this Creamy Red Sauce with Frozen Tortellini, I think they would be amazing with that.
REASONS YOU’RE GOING TO LOVE THIS RECIPE
One Bowl – Anything made in one bowl is a win win in my book. Being a stay at home mom I don’t have any extra time to be doing a million dishes after dinner every night!
Easy – With just a few ingredients you can have baked venison meatballs any time you like. You can also use this recipe for any other type of meat you want to use. The flavor here amazing!
Versatile – You can eat meatballs in so many ways. In pastas, on a meatball sub, with rice, or just snack on them with some cheese on top! These can be frozen and used whenever you like.
WHAT YOU’LL NEED TO MAKE THESE BAKED VENISON MEATBALLS
SUGGESTED EQUITMENT YOU MAY NEED:
- Large Bowl – You’ll be mixing everything into one bowl for these meatballs, so make sure you have a large enough bowl.
- Measuring Cups & Spoons – Although there’s just a few ingredients, make sure to measure the correct amounts.
- 17X11 Cookie Sheet – I love this cookie sheet because of the grooves it has on the bottom to help with not sticking and making crispy food!
- 2 tbsp. Cookie Scoop – Having uniform sized meatballs is important in getting an even cook on all of your baked venison meatballs, It also makes it a bit easier to roll them too!
INGREDIANTS YOU’LL NEED TO MAKE THESE BAKED VANISON MEATBALLS
- 1 Pound Ground Venison – You can use any type of ground meat with this recipe in the future as well!
- Panko Bread Crumbs – Panko is a great binder for meatballs, the large texture really absorbs up the moisture in the meat making it easier to bind into a meatball shape.
- Worcestershire Sauce – The flavor that this brings to the meatballs is key! It also makes your house smell amazing!
- Spices – Pack in more flavor with some spices like salt, pepper, garlic, onion, and coriander.
HOW TO MAKE THESE BAKED VENISON MEATBALLS
Preheat your oven to 350℉
In a large bowl combine all of your ingredients together, making sure to mix well. The best way to mix everything is to use your hands.
Then using a 2tbsp. cookie scoop scoop out your meatballs onto the cookie sheet. You will get 18 meatballs of you’re using the cookie scoop.
Bake these venison meatballs for 25-30 minutes flipping half way though. This will ensure you get an even cook on all sides.
When they are done enjoy them however you wish!
THE BEST WAY TO STORE AND REHEAT THESE BAKED VENISON MEATBALLS
You can store these in the fridge in an air tight container for up to 5 days. You could also freeze them raw or cooked. In fact, according to the USDA, ground meat that is not yet cooked is freezer-safe for up to 3-4 months. Cooked and frozen meatballs are best enjoyed within 3-4 months.
If you want to freeze them after they are cooked, just make sure you cool them completely before freezing them.
FAQ’s RELATED TO THIS RECIPE
Is it better to brown meatballs before putting them in sauce?
- I would personally recommend browning them in a skillet with some oil if you are going to fully cook them is sauce.
What to add if my meatballs are falling apart?
- Ensuring you used the correct amount of breadcrumbs is key. You could also add some flour in the precooked seasoned ground beef. once you season the ground beef to your taste, you then add some flour, not too much but at least half of a handful
HERE ARE A FEW RECIPES I THINK YOU MIGHT LIKE TOO!
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Baked Venison Meatballs
Equipment
- Large Bowl
- Measuring Cups & Spoons
- 2tbsp. Cookie Scoop
- Large Cookie Sheet
Ingredients
- 1 pound Ground Venison
- 1/2 cup Panko Bread Crumbs
- 1 tbsp. Dried Parsley
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Coriander
- 2 tsp. Kosher Salt
- 1/2 tsp. Ground Pepper
- 2 tbsp. Worcestershire Sauce
- 2 tbsp. Olive Oil for the pan
Instructions
- Preheat your oven to 350℉
- In a large bowl combine all of your ingredients together, making sure to mix well. The best way to mix everything is to use your hands.1 pound Ground Venison, 1/2 cup Panko Bread Crumbs, 1 tbsp. Dried Parsley, 1 tsp. Garlic Powder, 1 tsp. Onion Powder, 1 tsp. Coriander, 2 tsp. Kosher Salt, 1/2 tsp. Ground Pepper, 2 tbsp. Worcestershire Sauce
- Then using a 2tbsp. cookie scoop scoop out your meatballs onto the oiled cookie sheet. You will get 18 meatballs of you're using the cookie scoop.2 tbsp. Olive Oil
- Bake these venison meatballs for 25-30 minutes flipping half way though. This will ensure you get an even cook on all sides.
Notes
THE BEST WAY TO STORE AND REHEAT THESE BAKED VENISON MEATBALLS
You can store these in the fridge in an air tight container for up to 5 days. You could also freeze them raw or cooked. In fact, according to the USDA, ground meat that is not yet cooked is freezer-safe for up to 3-4 months. Cooked and frozen meatballs are best enjoyed within 3-4 months. If you want to freeze them after they are cooked, just make sure you cool them completely before freezing them.FAQ’s RELATED TO THIS RECIPE
Is it better to brown meatballs before putting them in sauce?- I would personally recommend browning them in a skillet with some oil if you are going to fully cook them is sauce.
- Ensuring you used the correct amount of breadcrumbs is key. You could also add some flour in the precooked seasoned ground beef. once you season the ground beef to your taste, you then add some flour, not too much but at least half of a handful
This is a fabulous recipe. It works well with any meat you use. I use it sometimes with 100% venison or 100% beef and every time it turns out amazing.
Thank you so much! Yes, it’s very versatile! Now I’m craving meatballs again!
Amazing recipe! It’s just like Maggiano’s meatballs!
Thank you! Hahah I’m honored.