• Larry White


Updated: Nov 2, 2018

Venison meatballs are one of the easiest ways to impress your family and friends. There are a couple keys to making yours stand out above the rest. My number one is to get a nice crust/char on the meatballs. This adds another depth of flavor that almost resembles something off of a grill.

The number two is to have fresh breadcrumbs. The dry cheap ones you use in the store soak up way too much moisture and leave you with cafeteria style meatloaf balls and you don’t want that.


· 1 ½ pounds – Ground Venison (don't use the rear leg meat unless you grind

with extra fat)

· ¾ cup – Whole Milk Ricotta Cheese

· ½ cup – Fresh Basil Leaves (Chopped)

· ¼ Cup – Grated Parmesan Cheese

· 1 each – Egg

· 1 each – Egg Yolk

· ¼ cup – Red Onion (Small Diced)

· 1 each – Clove of Garlic (Finely Chopped)

· 1 ½ cups – Diced Day Old Bread (should seem dried out)

· 1 teaspoon – Kosher Salt

· ¼ cup – Milk

· 1/3 cup – Olive Oil (Not extra virgin because you will be searing the


· Your favorite pasta sauce to cook the meatballs in.


1. Add 1 tablespoon of the oil to a pan set to medium heat. Cook the onions and garlic for about 213 minutes or until the onions are translucent.

2. Soak the bread in the milk.

3. Ring out the extra milk from the bread.

4. In a bowl mix together the venison, ricotta, parmesan, garlic, onions, salt and eggs together thoroughly.

5. Mix the bread into the meat mixture thoroughly.

6. Form the venison mixture into about 2 inch balls.

7. Heat a clean pan to medium high heat and add the oil.

8. Once the oil is smoking hot, sear the meatballs about 2-3 minutes on each side. You can slide the meatballs around in the pan as they cook to prevent over charring them. *Also be sure to not over crowd your pan or you will steam them instead of sear.

9. Add the meatballs and at least enough of your favorite pasta sauce to cover them into a pot.

10. Bring to a slow simmer, cover and cook for 30 minutes.

11. Serve with your favorite pasta or make a killer meatball sandwich!

Chefs Notes:

1. If your meatball mixture looks super dry, they will be dry after you cook them. You can always add more egg yolks to increase moisture as well as richness to the meat.

2. If your meatball mixture looks too runny, let it sit out for another 30 minutes and see if it tighten up at all. If not, you can always add in a little more bread that has been soaked and rung out.

3. To ensure to get that crust that you're after, let the meatballs sit out at room temperature for an hour before cooking. This will allow them to form some tackiness and also not shock your pan too much by cooking with ice cold meatballs.

© 2020 by Wildgame Gourmet