Italian Style Venison Meatballs
- 2 tbsps olive oil
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 1 tbsp red wine vinegar
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1 lb ground venison
- 1/2 lb ground pork (or Italian Sausage)
- 1 egg
- 1/4 cup Italian breadcrumbs, dried or fresh
Preheat the oven to 375 degrees F.
Heat the olive oil in a skillet over medium-high heat and add the onion. Sauté for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized.
Add the onion and garlic mixture to a large bowl with the venison, pork, egg and breadcrumbs. Mix well. Use your hands, get in there, get a little messy.
Scoop the meatball mixture out into even balls with about 1.5 tablespoons in each ball.
Place in the oven for 20 – 25 minutes until the meatballs are golden brown and cooked through.
Remove any fat that has rendered off the meatballs.
Add them to your favorite sauce, or freeze them on a flat baking sheet and store in a large bag for easy use on a worknight.
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