Baked Venison Meatballs
Easy baked venison meatballs are juicy and full of flavor. Make a batch today to serve with your favorite pasta sauce.
Servings 20 meatballs
- 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