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.
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).
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.
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.
Thread 2–3 meatballs onto each skewer.
Brush generously with the herb-garlic glaze.
Serve warm with extra glaze on the side for dipping.
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.
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.
24 servings