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Venison Meatballs

The best tasting venison meatballs. Easy to make, freeze and use in any dish. Kid approved.


3 lbs of ground venison

1 lb of pork fat

2 eggs

4 tsp salt

1 medium onion minced

4 garlic cloves minced

1 cup cornbread crumbs

3 tbsp. Italian seasoning

1 tsp pepper


Cut and prepare the venison meat into small chunks for the meat grinder.

Grind the meat on the largest setting to start and work your way down to the smallest setting.

Preheat the oven to 350.

Once your meat is ground up, mince the onions and garlic and sauté them in a pan on medium heat. Cook until carnalized nicely. Add them to the ground venison and pork fat.

I like to use my hands and really get in there. Work all the ingredients into the meat until evenly distributed.

Form balls about 1 inch in diameter and place on a sheet pan. Make sure to use one that has edges to capture any liquid.

Bake the meatballs for 20-25 mins until they are nicely browned.

Let them cool and freeze them for later use.


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