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plate of pasta and tomato sauce topped with venison meatballs
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4.70 from 20 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.


  • 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


  • 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


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