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Venison Meatballs

Russ Myers


The other red meat. Venison is much leaner than regular beef, making this a very healthy substitute

★★★★★ 3 votes
15 Min
15 Min
Stove Top


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2/3 lb
ground venison
1/3 lb
ground beef (15 – 20% fat)
3 clove
garlic, minced
2/3 c
onion, finely diced
2 to 3 Tbsp
prepared horseradish
1/2 c
shredded parmesan cheese
1/2 c
japanese breadcrumbs (panko)
1/4 tsp
1/8 tsp
olive oil for cooking

How to Make Venison Meatballs


  • 1In a medium bowl, combine all ingredients except olive oil. Mix well. Form into golf ball-sized meatballs.
  • 2Heat a thin layer of oil in a large skillet over medium heat. Brown meatballs evenly.
  • 3Browned meatballs can be frozen and vacuum packaged for later use.

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About Venison Meatballs

Main Ingredient: Wild Game
Regional Style: American
Other Tag: Healthy
Hashtag: #venison

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