Lean, flavorful venison is transformed into juicy meatballs seasoned with garlic, herbs, and a hint of spice. They’re skewered and brushed with a savory herb-garlic glaze for a glossy, aromatic finish. A great way to showcase game meat in an approachable, bite-sized format.
[cooked-sharing]
Yields24 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
~24 meatballs (serves 8–10 as appetizers)
For the Meatballs
1lbground venison (or a venison-beef blend for extra juiciness)
2tbsphoney or maple syrup (for a hint of sweetness)
1tbspbalsamic vinegar
¼tspblack pepper
For Assembly
10small bamboo or metal skewers (soak bamboo skewers for 30 minutes if grilling)
Prepare the Meatballs
1
In a large mixing bowl, combine venison, egg, breadcrumbs, garlic, parsley, thyme, red pepper flakes, salt, and pepper.
Mix gently until just combined—avoid overmixing to keep meatballs tender.
Shape into ~1-inch meatballs (about 24 pieces).
Cook the Meatballs
2
Oven method: Preheat oven to 400°F (200°C). Arrange meatballs on a parchment-lined baking sheet, brush with olive oil, and bake for 15–18 minutes, turning halfway, until cooked through (internal temp 160°F / 71°C).
Grill method: Preheat grill to medium-high, brush grates with oil, and cook meatballs for 3–4 minutes per side until browned and cooked through.
Make the Herb-Garlic Glaze
3
In a small saucepan, heat olive oil over medium-low heat.
Add garlic and rosemary; sauté for 30 seconds until fragrant.
Stir in parsley, honey (or maple syrup), balsamic vinegar, and pepper.
Simmer for 1–2 minutes, then remove from heat.
Assemble & Glaze
4
Thread 2–3 meatballs onto each skewer.
Brush generously with the herb-garlic glaze.
Serve warm with extra glaze on the side for dipping.
Tips & Variations
5
Juicier meatballs: Mix in 2–3 tbsp grated onion or a splash of milk into the meatball mixture.
Spice it up: Add ½ tsp smoked paprika or chipotle powder for a smoky kick.
Serving idea: Pair with a tangy yogurt sauce or cranberry chutney for a sweet-tart contrast.
Make ahead: Meatballs can be shaped up to 24 hours in advance and refrigerated before cooking.
Suggested Pairings
6
Drink: A bold red wine like Cabernet Sauvignon or Syrah; dark beer also pairs beautifully.
Other bites: Roasted root vegetables, crostini with mushroom pâté, or mini cheese boards.
Ingredients
~24 meatballs (serves 8–10 as appetizers)
For the Meatballs
1lbground venison (or a venison-beef blend for extra juiciness)
2tbsphoney or maple syrup (for a hint of sweetness)
1tbspbalsamic vinegar
¼tspblack pepper
For Assembly
10small bamboo or metal skewers (soak bamboo skewers for 30 minutes if grilling)
Directions
Prepare the Meatballs
1
In a large mixing bowl, combine venison, egg, breadcrumbs, garlic, parsley, thyme, red pepper flakes, salt, and pepper.
Mix gently until just combined—avoid overmixing to keep meatballs tender.
Shape into ~1-inch meatballs (about 24 pieces).
Cook the Meatballs
2
Oven method: Preheat oven to 400°F (200°C). Arrange meatballs on a parchment-lined baking sheet, brush with olive oil, and bake for 15–18 minutes, turning halfway, until cooked through (internal temp 160°F / 71°C).
Grill method: Preheat grill to medium-high, brush grates with oil, and cook meatballs for 3–4 minutes per side until browned and cooked through.
Make the Herb-Garlic Glaze
3
In a small saucepan, heat olive oil over medium-low heat.
Add garlic and rosemary; sauté for 30 seconds until fragrant.
Stir in parsley, honey (or maple syrup), balsamic vinegar, and pepper.
Simmer for 1–2 minutes, then remove from heat.
Assemble & Glaze
4
Thread 2–3 meatballs onto each skewer.
Brush generously with the herb-garlic glaze.
Serve warm with extra glaze on the side for dipping.
Tips & Variations
5
Juicier meatballs: Mix in 2–3 tbsp grated onion or a splash of milk into the meatball mixture.
Spice it up: Add ½ tsp smoked paprika or chipotle powder for a smoky kick.
Serving idea: Pair with a tangy yogurt sauce or cranberry chutney for a sweet-tart contrast.
Make ahead: Meatballs can be shaped up to 24 hours in advance and refrigerated before cooking.
Suggested Pairings
6
Drink: A bold red wine like Cabernet Sauvignon or Syrah; dark beer also pairs beautifully.
Other bites: Roasted root vegetables, crostini with mushroom pâté, or mini cheese boards.
