Venison Italian meatballs are a deliciously hearty dish, perfect for sharing around the dinner table.

With their rich, savory flavor and perfectly seasoned mix, they bring a touch of Italian flair to your plate while using ingredients that are both wholesome and respectful of dietary values.

This recipe embraces the natural goodness of venison, paired with flavorful seasonings to create meatballs that are tender, juicy, and full of character.

Combined with Italian sausage and a blend of classic herbs, these meatballs are an irresistible option for pairing with pasta, tucking into a sub, or serving on their own with a warm, homemade tomato sauce.

Get ready to prepare a meal that’s not just delicious but crafted with thoughtful care and ingredients you can feel good about serving.

Venison Italian Meatballs Recipe

Ingredients

• 1 ½ cups bread crumbs
• ½ cup milk
• 2 pounds ground venison (lean, with no added fat)
• 1 pound Italian sausage
• 1 cup shredded parmesan cheese
• 1/3 cup finely chopped flat-leaf parsley
• 2 teaspoons salt
• 2 teaspoons Italian seasoning blend
• 1 teaspoon black pepper
• 2 cloves garlic, finely minced
• 2 large eggs, beaten

Instructions

1. Start by preparing the bread crumbs. Use slightly stale French bread, remove the crust, and cut it into small cubes. Soak these in milk for about 30 minutes until fully softened.
2. In a large mixing bowl, combine the ground venison, Italian sausage, shredded parmesan, parsley, salt, Italian seasoning, black pepper, garlic, and beaten eggs. Mix thoroughly until all the ingredients are well blended.
3. Add the soaked bread crumbs to the meat mixture and mix again, ensuring the bread is evenly incorporated throughout.
4. Take a small portion of the mixture, slightly larger than a golf ball, and roll it gently between your palms to form a smooth meatball. Place each meatball on a baking sheet lined with aluminum foil, leaving a small space between them.
5. Preheat your oven to 350°F (175°C). Bake the meatballs for 25–30 minutes, or until they are golden brown and fully cooked.
6. If serving with sauce, transfer the meatballs into a pot of your favorite marinara or tomato sauce and let them simmer for an additional 30–40 minutes to absorb the flavors. If serving plain, transfer them to a plate lined with paper towels to remove any excess grease.

Expert Tips For Next-Level Venison Italian Meatballs

Here are some lesser-known, practical tips to make your venison meatballs exceptional:

• Balance the lean venison with fat: Venison is naturally lean, so combining it with ground Italian sausage or finely minced beef fat prevents the meatballs from drying out. You can also use olive oil as an alternative by mixing a tablespoon or two into the meat mixture.
• Chill the meat mixture before shaping: Cold meat is easier to handle and helps the meatballs hold their shape while cooking. Let the mixture rest in the fridge for 20–30 minutes before rolling.
• Sear before baking or simmering: Searing the meatballs in a hot skillet before baking or simmering in sauce adds a layer of caramelized flavor and keeps them from falling apart.
• Use a cookie scoop for uniform sizes: A cookie or ice cream scoop ensures all meatballs are the same size, which helps them cook evenly.
• Sneak in grated vegetables: Adding finely grated zucchini or carrots not only keeps the meatballs moist but also boosts their nutritional value without altering the flavor.
• Roast garlic before adding it: For a sweeter, more mellow flavor, roast the garlic first. This small step transforms the overall taste profile of the meatballs.
• Salt your breadcrumbs: Instead of adding all the salt to the meat mixture, sprinkle some on the breadcrumbs as they soak in milk for even seasoning.
• Add a touch of citrus: A splash of lemon or orange zest brightens up the flavors and pairs surprisingly well with the richness of venison.

Variations For Venison Italian Meatballs

Venison Italian meatballs are versatile, and with a few tweaks, you can create entirely new versions of this classic dish:

• Cheese-stuffed meatballs: Place a cube of mozzarella, cheddar, or gouda inside each meatball for a gooey surprise.
• Spicy kick: Add a pinch of red chili flakes or finely chopped jalapeños for those who love heat.
• Herb-forward version: Double the amount of parsley and add fresh basil or oregano for a vibrant, herby twist.
• Gluten-free option: Swap out regular breadcrumbs for almond flour, crushed rice crackers, or gluten-free breadcrumbs.
• Dairy-free alternative: Use unsweetened almond or coconut milk and skip the cheese or replace it with nutritional yeast.
• Asian-inspired twist: Replace Italian seasoning with ginger, soy sauce, and green onions, and serve the meatballs with sweet chili sauce.
• Meatball sliders: Serve smaller-sized meatballs in slider buns with melted cheese and marinara sauce for a fun party appetizer.
• Smoky meatballs: Mix in a teaspoon of smoked paprika or chipotle powder for a rich, smoky flavor.

What To Serve With Venison Italian Meatballs?

• Pasta (spaghetti, penne, fettuccine)
• Green salad
• Garlic bread
• Roasted vegetables (carrots, zucchini, bell peppers)
• Mashed potatoes
• Rice (white or pilaf)
• Polenta
• Steamed broccoli

How To Store Venison Italian Meatballs?

Proper storage ensures your meatballs stay fresh and flavorful:

1. Refrigerating: Place cooked meatballs in an airtight container and store in the fridge for up to 4 days. If they’re in sauce, store them together to keep them moist.
2. Freezing: Arrange cooked meatballs in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
3. Reheating: For refrigerated meatballs, reheat in the microwave, on the stovetop in sauce, or in the oven at 350°F until warmed through. For frozen meatballs, thaw overnight in the fridge or heat directly from frozen by simmering them in sauce or baking them at 350°F until hot.