Spicy Venison Meatballs recipe

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Ingredients

aluminum foil
1 pound ground venison
4 ounces bulk hot Italian sausage
¾ cup panko bread crumbs
2 eggs
1 teaspoon salt
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper
½ teaspoon garlic powder

Nutrition Info

300.5 calories
carbohydrate: 15.4 g
cholesterol: 193.5 mg
fat: 14.3 g
fiber: 0.4 g
protein: 30.8 g
saturatedFat: 5 g
servingSize: -
sodium: 958.6 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.

  2. Combine ground venison, Italian sausage, bread crumbs, eggs, salt, Italian seasoning, red pepper, and garlic powder in a large bowl and mix until well combined. Scoop meat from the bowl and form into 1 1/2-inch balls. Place meatballs on top of the cooling rack.

  3. Bake in the preheated oven until cooked though, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven and let rest for 5 minutes before serving.

Recipe Yield

20 meatballs

Recipe Note

Hunting season sneaks up on me every year and I find myself needing to use up a few pounds of venison to make room for the new. These venison meatballs are great served in hoagies or with pasta and sauce. These are spicy but not to the point that it overpowers the venison.

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