Venison Meatballs Recipe

This is a great recipe to move some of that extra venison chopped meat you have frozen. It goes well by being added to speghetti and meatballs or can be served on a roll to make a sandwich or a personal favorite it is great Hors d’oeuvre for a party.


1 medium onion, finely chopped
1/2 cup uncooked instant rice
1 teaspoon salt
1/4 teaspoon pepper
1 pound ground venison
3/4 cup water
1/3 cup packed brown sugar
1/3 cup ketchup
1/3 cup condensed tomato soup, undiluted
1 tablespoon ground mustard
2 teaspoons paprika



  1. In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs.
  2. Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink. Yield: 4 servings.


Charles is the editor for 248 Shooter a midwest based gun news and gear review site as well as Online Content Director for On Target Magazine. He is an avid student taking classes from top tier trainers around the country. Charles shares his love for training as well as experience and opinions on some of the most talked about gear and products used by competitive shooters, military, leo and civilians.