Venison Meatballs

Joyce Lowery


This recipe came from a friend at church. They were a favorite of my kids.


★★★★★ 2 votes

30 Min
45 Min


  • 2 lb
    ground venison
  • 2 c
  • 1/2 c
    onion, chopped
  • 1 can(s)
    evaporated milk
  • 2
    eggs, beaten
  • 1/2 tsp
    garlic salt
  • 1 Tbsp
    louisiana hot sauce
  • SAUCE:

  • 1 c
    brown sugar
  • 2 c
  • 1/2 c
    onion, chopped
  • 1/2 tsp
    garlic salt
  • 2 Tbsp
    liquid smoke flavoring

  • 1 can(s)
    jellied cranberry sauce
  • 1 bottle
    chili sauce
  • 2 Tbsp
    brown sugar
  • 1 Tbsp
    lemon juice

How to Make Venison Meatballs


  1. Meatballs: Combine venison, black pepper, onion, eggs, garlic salt, oats, Louisiana hot sauce, and evaporated milk. Make into small one inch balls and place in a large flat dish. The meatballs can be frozen at this time for cooking at a later time.
  2. Sauce: Combine brown sugar, ketchup, onions, garlic salt and liquid smoke. Heat to boiling. Pour over meatballs. Bake at 350 degrees for 45 minutes.
  3. Alternate Sauce: In medium saucepan over medium heat, mix sauce ingredients. Stir until smooth and cranberry sauce is melted. Pour sauce over meatballs before cooking.

Printable Recipe Card

About Venison Meatballs

Main Ingredient: Wild Game
Regional Style: Southern

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