Venison Meatballs Recipe
- 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
- 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.
4 each: 314 calories, 4g fat (1g saturated fat), 96mg cholesterol, 1016mg sodium, 41g carbohydrate (24g sugars, 2g fiber), 29g protein.
Reviews for Venison Meatballs
"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."
"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."
"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!"
"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."
"This is the best easy Venison Meat balls !!! I ever made for Christmas Eve and everyone including kids loved them ! THANK YOU ..."
"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!"
"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!"
"We cooked the rice so they would not be "crunchy". The non-venison eaters loved them too!"
"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!"
"What a great recipe! My 13 year old son requests this regulary. I agree with cafritz,only the cook would know its venison. : )"
"I made these for a Monday Night Football Party as an appetizers!! And boy did they get rave reviews!!! Thanks for sharing this recipe!!"
"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."
"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."