Venison Meatballs
Rated 5.0 stars by 1 users
Category
Appetizer, Wild Game
Cuisine
American
Servings
36 meatballs
Prep Time
1 minute
Cook Time
30 minutes
Elevate your wild game cooking with these nutrient-dense Venison Meatballs, a lean and flavorful alternative to traditional beef or pork. This recipe combines the robust, earthy profile of venison with the savory depth of Bag ‘N’ Tag Seasoning, fresh garlic, and grated parmesan. By mixing the seasonings and aromatics before adding the meat, we ensure a perfectly seasoned bite without overworking the protein, maintaining a tender and juicy texture.
The secret to these meatballs lies in the dual-stage cooking process. They are first gently smoked to infuse them with a subtle, woody aroma, then finished in a high-heat oven with a quick broil. This technique creates a beautiful, savory crust while keeping the center moist and flavorful. Whether served as a high-protein snack, a crowd-pleasing game day appetizer, or the star of a classic spaghetti dinner, these meatballs are a versatile and healthy choice for any meal.
Recipe by: Tracy Lingle - @MyChowLine
Ingredients
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½ Cup Heavy Whipping Cream
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2 Tbsp. Worcestershire Sauce
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¼ Cup Parsley, Dried or Fresh (If Fresh, Dice It Up!)
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5 - 6 Tbsp. GYAO Bag ‘N’ Tag Seasoning
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2 Tsp. Garlic Powder
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2 Tsp. Onion Powder
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1 Tsp. Fresh Ground Black Pepper
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2 Tsp. Minced Garlic
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½ Cup Freshly Grated Parmesan Cheese
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4 Eggs, Beaten
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3 Small Onions, Minced or Grated - Drain Excess Liquid!
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3 Lbs. Venison (Or Other Lean Protein)
Directions
In a large bowl, mix all of your seasonings, minced garlic, parmesan cheese, eggs, and drained minced onions. Mix well. (Mixing these ingredients first prevents overworking the meat!)
Add the venison. Gently mix and fold. The seasoning mixture should coat the meat well, but be careful not to overwork it.
Refrigerate for 20 - 30 minutes. (This allows flavors to meld and penetrate and hydrate the venison.)
Line a tray with aluminum foil and place a cooling rack on the lined tray. (This will allow the drippings from the meatballs to drip onto the tray and not sit in any moisture; it also makes clean-up easier!) Note: You may either need a second tray or to cook the meatballs in batches.
Begin to make your meatballs: Take about 3 Tbsp of the meat and roll it into a ball and place on the rack. Once the rack is full, place it in the freezer for about 20 - 30 minutes to firm up. (This helps the meatballs hold their shape.)
While the meatballs are in the freezer, prep your smoker and/or oven for cooking.
Smoke the meatballs for about 15 - 20 minutes - just enough time to get a little smoky flavor and reach an internal temp of about 120F!
Finish cooking them in the oven at 400F for about 10 minutes, then switch to broil for about 5 minutes to get a nice char/crust on the outside of the meatballs.
Recipe Video
Recipe Note
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