Wild Game Recipe: Italian Venison Meatballs with Tomato Vinaigrette Sauce

After our appearance on the Good Day morning show on Fox 7 Austin, we have received lots of requests for the meatball recipe featured in the segment. As many home cooks know, meat balls are personal. Every cook has their own recipe. Well, in our house, the recipe is ever changing. Whether it’s meatballs or a meatloaf, I always start with an onion and some garlic and the rest depends on what I have in the refrigerator. I usually use 100% venison, but if I am cooking for a crowd and want to stretch the meat, you can use 50% ground pork in the mix. Anything from peppers and spinach to dill and red onions has found their way into a meatball at our house. The recipe we are sharing here has become a particularly favorite combination. I hope you enjoy it as much as we do. I serve them appetizer-style with a tomato vinaigrette as a dipping sauce.

For the Venison Meatballs

Ingredients:

1 lb ground venison

1/2 onion, finely chopped

2 cloves garlic, minced

1 egg

2 Tbsp. chopped fresh parsley

¼ cup chopped fresh basil

1/2 cup Italian bread crumbs (If you want to get unseasoned bread crumbs feel free to add a few spices to taste)

Instructions:

Preheat oven to 400 degrees Combine all ingredients in a large bowl and mix thoroughly with your hands. Cover a baking sheet with parchment paper. Create tightly formed meatballs with your fingers. Each meatball should be about 1.5-2 inches in diameter. Place meatballs on lined baking sheet. Bake uncovered for 18 to 22 minutes or until slightly browned and no longer pink in the middle.

For the Tomato Vinaigrette

(Modified based on what we had in the pantry from this recipe on the Laughing Spatula site)

Ingredients:

1 cup diced tomatoes

1 tablespoon white vinegar

2 tablespoons extra virgin olive oil

Dash of salt

Dash of ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Optional: 1/4 teaspoon cayenne pepper

Instructions:

Combine all ingredients in a blender and mix completely.

Serve as a dipping sauce for the meatballs.