There are a few things that I love about this recipe: It's quick & easy to make, it's delicious, and there are several different options on how to serve these. I added these meatballs to some pasta with our favorite sauce and served with spaghetti and salad to make a meal! You could also make a meatball sub, or serve these by themselves with toothpicks inserted and bring to a potluck! You can get creative with these, or just keep it simple. The good news is, they are great no matter how they are served!
*Note: I mixed my ground venison with bacon for this recipe instead of beef fat like I normally do. If you are going for a more "bacon-y" taste, I would recommend doing the same, or frying a few strips of bacon and mix the drippings into this recipe.
1 ½ pounds ground venison
¼ cup minced onion
1 clove garlic, minced
1 Tbsp olive oil
¼ cup dry bread crumbs
2 Tbsp minced parsley
½ tsp paprika
½ tsp salt
½ tsp black pepper
1 egg, beaten
Preheat oven to 400 degrees. Coat a broiler pan with nonstick spray.
Sauté minced onion in olive oil, about 3 minutes. Add garlic and cook 1 minute.
Combine venison, onion mixture, bread crumbs, parsley, paprika, salt & pepper in a large bowl. Stir in beaten egg.
Form mixture into 1-inch meatballs and place on prepared broiler pan. Bake meatballs until fully cooked, about 10-15 minutes.
By Andrea Crider
Andrea Crider is a Pro-Staffer from Missouri who enjoys hunting deer, turkeys, and upland birds. She is also the founder of the Huntress View, an organization formed to help strengthen the ever growing community of women hunters.