plate of pasta and tomato sauce topped with venison meatballs
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4.7 from 13 votes

Baked Venison Meatballs

Easy baked venison meatballs are juicy and full of flavor. Make a batch today to serve with your favorite pasta sauce.
Course Entree
Cuisine American, Southern
Cook Time 10 minutes
Total Time 10 minutes
Servings 20 meatballs
Calories 55kcal
Author Lisa B.

Ingredients

  • 1/3 cup breadcrumbs 1 whole slice of bread pulsed into crumbs
  • 1/4 cup grated Parmesan
  • 1/2 cup finely chopped onion
  • 2 cloves garlic minced
  • 1 tablespoon dried parsley
  • 1 teaspoon dried thyme leaves
  • 1 egg lightly beaten
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 pound ground venison meat

Instructions

  • Preheat the oven to 450 degrees F. Line a baking pan with aluminum foil and spray with cooking spray.
  • Combine the breadcrumbs, Parmesan cheese, onion, garlic, parsley, thyme, egg and salt in a large mixing bowl.
  • Once the ingredients are well-mixed, add ground venison. Using your hands, combine ingredients.
  • Form meatballs into 2 1/2-inch balls (a cookie dough scoop works well).
  • Place meatballs on a greased cookie sheet. Bake for 10 minutes until meatballs and brown and no longer pink in the center.
  • Makes about 20-24 meatballs

Nutrition

Serving: 1meatball | Calories: 55kcal | Carbohydrates: 1.3g | Protein: 9.4g | Fat: 1.1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 34mg | Sodium: 149mg | Potassium: 4.7mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 0.4IU | Calcium: 0.4mg | Iron: 0.8mg