Venison Fireballs

These are like small, bite-sized meatballs, only hotter. The heat comes from the Sriracha, a Southeast Asian hot sauce often called “rooster sauce” because of the drawing of a rooster on the label of a popular brand. Look in the Asian section of your market for any product labeled Chili-Garlic, Sambal or Asian Hot Sauce. Start with a drop or two, and keep adding hot sauce until you get to your preferred level of heat.


Servings: 6 to 8 appetizer servings


  • 1 pound ground venison
  • 1/4 pound ground pork
  • 1/2 teaspoon fresh ginger peeled and minced
  • 3 cloves garlic minced
  • 3 green onions minced
  • 1 egg beaten
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • Sriracha hot chili sauce to taste
  • toothpicks


  • In a bowl, combine all ingredients except Sriracha. Use your (clean) hands to mix ingredients thoroughly. Form some of the mixture into a ball, about 3/4 the size of a golf ball, and press together. The mixture should be a little moist while holding together with mild pressure. If it falls apart easily, add some breadcrumbs as a binder.
  • Form the mixture into balls, and place on a lightly greased baking pan. Place in a preheated 375-degree oven until evenly browned, about 8 to 10 minutes. Place a small dollop of Sriracha on the top of each meatball, and stab with toothpick.

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