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Venison Meatballs Recipe
Venison Meatballs Recipe photo by Taste of Home

Venison Meatballs Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink. Yield: 4 servings.
Originally published as Venison Meatballs in Taste of Home April/May 2001, p60

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.

Reviews for Venison Meatballs

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 19, 2013

There are lots of game hunters in our family and we have 2 freezers well stocked. Venison meatballs are something I had not tried till I saw this recipe, we all thought they were delicious!

MY REVIEW
Reviewed Feb. 27, 2013

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!

MY REVIEW
Reviewed Feb. 4, 2013

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

MY REVIEW
Reviewed Dec. 23, 2012

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!

MY REVIEW
Reviewed Feb. 5, 2012

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

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