venison meatballs
Print Recipe

Meatballs for the Masses

Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: big game recipes, ground venison recipes, venison recipes
Servings: 10


  • 3 pounds ground venison
  • ¾ pound ground beef
  • ¾ pound ground pork
  • 3 eggs, lightly beaten
  • tbsp dried basil
  • tbsp dried parsley
  • 1 tbsp dried oregano
  • 1 tbsp garlic powder
  • 1 tbsp kosher salt
  • 1 tsp red pepper flakes
  • 10-ounce boxes frozen chopped spinach, thawed and drained
  • cups Parmesan cheese, freshly grated
  • 3 cups Japanese panko breadcrumbs
  • pan spray


  • Preheat oven to 375 degrees. In a large bowl, combine all ingredients except breadcrumbs. Mix well (you're just going to have to use your hands). Add ¾ cup of the breadcrumbs, and mix well. Note: Make sure that the spinach is thoroughly drained. I press it between paper towels.
  • Divide the meatball mixture into 4 equal portions. Divide each portion in half. Form 6 equal-sized balls out of each of the 8 portions. Make sure to press the balls together firmly. Roll each ball in remaining breadcrumbs, and place on a lightly oiled baking pan. Spray meatballs lightly with pan spray, and place in the preheated oven for 20 minutes or until browned on the outside and just-cooked in the center.