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!
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Servings 10 servings
Calories 442 kcal
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 ⅓ cup dried onion easier to hide from my onion hating husband OR 2 medium onions, finely chopped.
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!
Calories: 442 kcal Carbohydrates: 10 g Protein: 54 g Fat: 19 g Saturated Fat: 8 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 4 g Trans Fat: 0.01 g Cholesterol: 263 mg Sodium: 1249 mg Potassium: 859 mg Fiber: 1 g Sugar: 1 g Vitamin A: 119 IU Vitamin C: 2 mg Calcium: 52 mg Iron: 8 mg