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Venison Meatballs

 Venison Meatballs
"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."
4 ServingsPrep: 15 min. Bake: 35 min.


  • 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


  • 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.