Craving a hearty, flavorful dish that tantalizes your taste buds? Look no further than these irresistible Spicy Venison Meatballs! These succulent orbs of ground venison are expertly blended with a symphony of aromatic spices, ensuring a burst of flavor in every bite. Accompanied by three delectable sauces - a zesty cranberry sauce, a creamy mushroom sauce, and a tangy lingonberry sauce - these meatballs offer a trio of taste sensations that will leave you craving more. Whether you prefer a classic marinara sauce or a spicy chipotle sauce, these meatballs have got you covered. And for a vegetarian alternative, the recipe also includes a tantalizing lentil meatball option, packed with protein and brimming with savory goodness. With a diverse selection of sauces and a vegetarian option, this recipe caters to every palate, making it a versatile dish perfect for any occasion.
Let's cook with our recipes!
SPICY BAKED VENISON MEATBALLS: APPETIZER TO MAIN DISH
Baked Venison Meatballs are juicy and tender and make a great start to your main dish, hoagies, or appetizer. They freeze beautifully so it's easy to keep them on hand. The dishes you can make limitless. Let your imagination go wild.
Provided by Marisa Franca
Categories Appetizer Main Course
Time 1h5m
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a large bowl. With your hands gently mix until just combined.
- Use a disher to scoop an even amount of the meat mixture or use a kitchen scale -- we made the meatballs 2 oz. each. Moisten your hands with water if the meat seems to stick.
- Place meatballs on a parchment-lined baking sheet or on a vegetable sprayed non-stick cooling rack placed inside the baking sheet.
- Bake in a preheated 350 F. oven for 35 to 40 minutes. The amount of time will depend on the size of your meatballs. Don't overcook.
- Remove the baking sheet from the oven and let the meatballs cool. Once cool place the meatballs on a lightly oiled sheet of wax paper. Freeze. Once frozen store in a freezer container or freezer bag. We use both to keep them fresher.
- When ready to eat, thaw out the number of meatballs you want to use and add to whatever recipe you like.
Nutrition Facts : Calories 265 kcal, Carbohydrate 5 g, Protein 24 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 119 mg, Sodium 869 mg, ServingSize 1 serving
SMOKED VENISON MEATBALLS
These smoked venison meatballs are the perfect appetizer or protein for a main dish meal. The sweet & spicy glaze is heavenly with the kiss of smoke.
Provided by Miss AK
Categories Main/Appetizer
Time 55m
Number Of Ingredients 17
Steps:
- Preheat your smoker or pellet grill to 225F.
- Heat a small pan over medium heat on the stove and add the oil. Once the oil is hot, add the onion and garlic and saute until lightly browned and soft, about 6-8 minutes.
- In a medium-sized bowl, combine the sauteed onions and garlic, venison, egg, almond meal/flour, sriracha, lime juice, garlic powder, onion powder, salt, and pepper. Mix everything together well with your hands or a fork so that the flavors are evenly distributed.
- Line a baking sheet with foil and scoop tablespoon-sized balls of meatball mixture onto the sheet and shape them into balls. I like to use a small cookie scoop.
- Place the baking sheet directly on your smoker and smoke for 30 minutes at 225F.
- Bump the heat to 350F* and finish cooking for about 15-20 minutes so that the meatballs are fully cooked.
- When the meatballs are cooked, whisk together the sweet & spicy glaze. Add the meatballs to a bowl and drizzle the glaze all over and toss them to coat. Top with sesame seeds if desired Serve as a protein for a meal or as an appetizer.
Nutrition Facts : ServingSize about 3-4 meatballs, Calories 207 calories, Sugar 4 g, Sodium 556 mg, Fat 10 g, SaturatedFat 4 g, UnsaturatedFat 1 g, TransFat 0 g, Carbohydrate 7 g, Fiber 0 g, Protein 21 g, Cholesterol 105 mg
VENISON MEATBALL & WILD MUSHROOM STROGANOFF
Venison mince makes a tasty change from beef in this easy stew, with wild mushrooms, mustard, smoked paprika and soured cream
Provided by Sarah Cook
Categories Dinner, Main course
Time 55m
Number Of Ingredients 19
Steps:
- Gently cook the onion and garlic in 1 tbsp oil until really soft. Cool for 10 mins, then tip into a big bowl with the finely chopped dill, 1 tbsp of the wholegrain mustard, the venison, breadcrumbs and egg with 1 tsp salt and ½ tsp ground black pepper. Squelch together with your hands, squeezing the mince well to tenderise it as you mix.
- Heat the remaining oil in a large frying pan or sauté pan and fry the meatballs in small batches until well browned - add a splash more oil if needed towards the end. Set aside the meatballs in a dish.
- Add the butter to the pan and fry the mushrooms over a very high heat until the juices have evaporated and the mushrooms are turning golden. Lower the heat and stir in the paprika and flour for 1 min.
- Stir in the stock and brandy, and bring to a simmer, scraping up any bits stuck in the pan. Lift out the mushrooms with a slotted spoon to a dish. Boil the sauce for 3 mins, then stir in the remaining 1 tbsp wholegrain mustard, the Dijon mustard, tomato purée and soured cream. Simmer the sauce until it has reduced again and is a good consistency - anything up to 15 mins depending on your pan. Return the meatballs and any juice and simmer gently until they are cooked through. Stir in the mushrooms to warm through, and season to taste, plus a pinch of sugar if needed. Scatter with the remaining dill and eat with buttered tagliatelle, rice or sautéed potatoes.
Nutrition Facts : Calories 547 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 2.6 milligram of sodium
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 big batch for an annual pool party and there are never any left."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 314 calories, Fat 4g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 1016mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein.
Tips:
- Choose the right venison. Use ground venison that is fresh and has a low fat content. This will help the meatballs stay moist and flavorful.
- Use a variety of spices. The spices in this recipe create a delicious and complex flavor. Feel free to adjust the amounts to suit your own taste.
- Don't overmix the meatball mixture. Overmixing can make the meatballs tough. Mix just until the ingredients are combined.
- Cook the meatballs thoroughly. Cook the meatballs until they are browned on the outside and cooked through in the center. This will help prevent foodborne illness.
- Serve the meatballs with your favorite sauce. These meatballs are delicious served with a variety of sauces, such as tomato sauce, Alfredo sauce, or barbecue sauce.
Conclusion:
These spicy venison meatballs are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. The combination of spices and the moist, tender venison make these meatballs a surefire hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love