Venison Meatballs Recipe
Venison Meatballs Recipe photo by Taste of Home

Venison Meatballs Recipe

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"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
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 4 servings


  • 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, 1016 mg sodium, 41 g carbohydrate, 2 g fiber, 29 g protein.


  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

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Reviewed Jan. 10, 2016

"Never had or made venison before so was looking for easy recipe. Like the fact that had all ingredients at home. Made the mistake and used regular rice instead of instant, and added a few herbs to sauce that had on hand. Over all was really good, except for my mistake with using wrong rice. Would make again and share with family and friends."

Reviewed Dec. 14, 2015

"I thought that these were just okay. My husband doesn't like anything sweet so I omitted the sauce and just added them to pasta sauce. To me, they were lacking seasoning. If I make them again I'd add more spices. They were very easy to make and I had all of the ingredients in hand."

Reviewed Jan. 17, 2015

"These meatballs came out great. Instead of the rice I pur?ed the onion and some carrot in and added some Worcester and hot sauce as well as an egg and a small amount of bread crumbs and Italian seasoning. I also only cooked these for 25 min at the 375 degrees suggested, delicious!"

Reviewed Jan. 7, 2015

"Wow, thanks for this recipe. So easy to make and the preparation doesn't take days like many other dishes. The meatballs turned out great. I initially planned to serve these just as hors d'oeuvres that people could pick at through the day, not realizing that these very well may have stolen the show, so to speak. These were devoured in no time and I had to make another batch. I seasoned the meat with salt, pepper, and garlic powder prior to doing anything else and I'll likely do the same, without changing anything, when I make them again this weekend. So quick, so easy, and as good a meatball as a person could have. Like the recipe called for, I used instant rice and will definitely only use instant in the future. Thanks again for a recipe that's definitely going to be an annual staple at my house for years to come."

Reviewed Dec. 27, 2014

"This is the best easy Venison Meat balls !!! I ever made for Christmas Eve and everyone including kids loved them ! THANK YOU ..."

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