Easy Baked Venison Meatballs with Fresh Herbs

5 from 1 vote

These juicy baked venison meatballs are made with ground deer meat, fresh garden herbs, and simple pantry ingredients for an easy dinner.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Keyword: easy recipe, venison recipe, wild game recipe

Servings: meatballs

Calories: 77kcal

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Preheat the oven to 400°F.
Line a baking sheet with parchment paper or lightly grease a baking dish.
In a large bowl, combine the venison, breadcrumbs, cheese, eggs, grated onion, garlic, herbs, red pepper flakes, salt, and pepper.
1½ Pounds Ground Venison, ½ Cup Italian Seasoned Breadcrumbs, ½ Cup Mozzarella Cheese, 2 Large Eggs, ½ Medium Onion, 3 Cloves Garlic, ½ Tablespoon Crushed Red Pepper Flakes, 1 Tablespoon Fresh Basil, 1 Tablespoon Fresh Chives, ½ Teaspoon Salt, ½ Teaspoon Black Pepper
Mix just until everything is evenly combined. Avoid overmixing, which can make the meatballs tough.
Use a medium cookie scoop to portion the mixture, then roll each portion into a ball with your hands.
Arrange the meatballs on the prepared baking sheet with a little space between each one.
Bake for about 25 minutes, or until the internal temperature reaches 160°F.
Serve immediately with your favorite sauce or side dishes.

Freshly grate the onion instead of chopping it. It almost melts into the meat mixture and keeps the meatballs moist.
Mix gently. Overworking ground meat makes dense meatballs.

Fresh garlic gives the best flavor, but 1 teaspoon of garlic powder can be substituted if needed.
If your venison is extremely lean (95%+), you can add 1 tablespoon olive oil for even juicier meatballs.
A cookie scoop helps create evenly sized meatballs so they cook at the same rate.
Use an instant-read thermometer for perfectly cooked venison every time.
Rest the meatballs for 5 minutes after baking. The juices redistribute and help keep them tender.