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Venison Meatballs

Big Batch Venison Meatballs

Kate Schat
I have this thing about meatballs. Especially Venison Meatballs. First of all, I just love to eat them. And second of all, if I need to make one meals worth of meatballs…well then I may as well make a big batch of Venison Meatballs and bake them in the oven!
5 from 3 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 10 servings
Calories 442 kcal

Ingredients
  

  • 5 pounds ground venison Or sub other wild game/domestic meat. I use this same recipe for ground turkey I get from my Stepdads turkeys
  • 1 ½ cups rolled oats Quick or Old Fashioned, don’t matter
  • 5 eggs
  • 5-15 garlic cloves chopped. Garlic lover? Add 15. Garlic is meh to you? add 5.
  • 1 ½ tablespoons sea salt
  • Ground Black pepper to taste
  • cup dried onion easier to hide from my onion hating husband OR 2 medium onions, finely chopped.

Instructions
 

  • Preheat the oven to 375F.
  • Mix all ingredients in a big bowl.
  • Use a portion scooper to scoop them out onto a parchment or tinfoil lined baking sheet.
  • Give them a quick roll between your hands to smooth out the edges.
  • Bake for about 20 minutes, until cooked through.
  • Cool on pan, then bag up in freezer bags, labeling with date, number of meatballs, and that they’re Venison Meatballs!

Nutrition

Calories: 442kcalCarbohydrates: 10gProtein: 54gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 263mgSodium: 1249mgPotassium: 859mgFiber: 1gSugar: 1gVitamin A: 119IUVitamin C: 2mgCalcium: 52mgIron: 8mg
Tried this recipe?Let us know how it was!