Venison Sausage Meatballs

Total Time

Prep: 30 min. Cook: 4 hours


8-10 servings

Updated: Sep. 26, 2022
These meatballs are a savory blend of ground venison and pork sausage, with water chestnuts for crunch. "This is my husband's favorite venison recipe," says Geraldine Mennear of Mastic, New York. "Even my co-workers, who normally don't like game meat, enjoy it."


  • 1 egg, lightly beaten
  • 1 cup soft bread crumbs
  • 1 can (8 ounces) water chestnuts, drained and finely chopped
  • 1/4 cup soy sauce
  • 2 teaspoons ground ginger
  • 1 garlic clove, minced
  • 1 pound ground venison
  • 1 pound bulk pork sausage
  • 3 to 4 teaspoons canola oil, divided
  • 1/2 pound fresh mushrooms, sliced
  • 1 can (14-1/2 ounces) chicken broth
  • 1-1/4 cups cold water, divided
  • 3 tablespoons cornstarch
  • Hot cooked noodles


  1. In a large bowl, combine the egg, bread crumbs, water chestnuts, soy sauce, ginger and garlic. Crumble the venison and sausage over the mixture and mix well. Shape into 1-in. balls.
  2. In a large skillet over medium heat, brown meatballs in batches in 2 teaspoons oil, adding 1 teaspoon oil if needed. Transfer meatballs to a 3-qt. slow cooker.
  3. In the same skillet, saute mushrooms in 1 teaspoon oil until tender. Stir in the broth and 1 cup cold water. Pour over the meatballs. Cover and cook on low for 4-5 hours or until a thermometer reads 160°.
  4. Remove meatballs and mushrooms with a slotted spoon; keep warm. Strain cooking juices into a saucepan. Combine cornstarch and remaining water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the meatballs, mushrooms and noodles.

Nutrition Facts

Nutrition Facts: 1 serving (1 each) equals 212 calories, 12 g fat (4 g saturated fat), 76 mg cholesterol, 780 mg sodium, 9 g carbohydrate, 1 g fiber, 17 g protein.