Venison Meatballs Recipe

Venison Meatballs Recipe Venison Meatballs Recipe photo by Taste of Home Rating 5

"I learned to cook game while my husband was a forestry student," recalls Sheila Reed from Fredericton, New Brunswick. "We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a bib batch for an annual pool party and there are never any left."

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Venison Meatballs Recipe
  • Prep: 15 min. Bake: 35 min.
  • Yield: 4 Servings
15 35 50

Ingredients

  • 1 medium onion, finely chopped
  • 1/2 cup uncooked instant rice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground venison
  • 3/4 cup water
  • 1/3 cup packed brown sugar
  • 1/3 cup ketchup
  • 1/3 cup condensed tomato soup, undiluted
  • 1 tablespoon ground mustard
  • 2 teaspoons paprika

Directions

  • In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs.
  • Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink. Yield: 4 servings.

Nutritional Facts 1 serving (4 each) equals 314 calories, 4 g fat (1 g saturated fat), 96 mg cholesterol, 1,016 mg sodium, 41 g carbohydrate, 2 g fiber, 29 g protein.

Originally published as Venison Meatballs in Taste of Home April/May 2001, p60

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Reviews for Venison Meatballs

Venison Meatballs Recipe

Venison Meatballs

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(1-7) of 7 reviews

Reviewed on Feb. 27, 2013 by wunky

I made these meatballs for a friend who had given me the ground venison. He kept some for himself and gave some to several other people. All of them said they are the best meatballs they have ever eaten!

Reviewed on Feb. 04, 2013 by LovingLinden

We cooked the rice so they would not be "crunchy". The non-venison eaters loved them too!

Reviewed on Dec. 23, 2012 by amerule

I was looking for a venison recipe for Thanksgiving so I made this one. I made a double batch and it was the first thing to disappear from from the table. Everyone loved them and no one knew they were venison. I have made it several times since then and will continue to use this recipe just the way it is. Thanks for sharing it!

Reviewed on Feb. 05, 2012 by jenny73

What a great recipe! My 13 year old son requests this regulary. I agree with cafritz,only the cook would know its venison. : )

Reviewed on Nov. 04, 2011 by bartim718

I made these for a Monday Night Football Party as an appetizers!! And boy did they get rave reviews!!! Thanks for sharing this recipe!!

Reviewed on Dec. 01, 2010 by cafritz

I made the recipe exactly as it is. Using 100% venison, too. Something I don't usually do. It was perfect. It would fool anyone that says they don't like venison. Only the cook would know.

Reviewed on Nov. 29, 2008 by Lucajb

This is an incredible recipe!

I made this with ground vinison (that my husband had processed with bacon) the night before Thanksgiving for a large family gathering. It was the HIT of the night!!!

This will be a recipe I will use over and over.

 
 

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