Venison Meatballs Recipe

Name: Venison Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 1/2 pounds venison ground; 2 cups sour cream divided; 2 tablespoons ketchup; 1 1/4 teaspoons salt; 1/4 teaspoon black pepper; 1/2 teaspoon garlic salt; 1/2 teaspoon oregano; 1 tablespoon vegetable oil; 1 tablespoon water; 2 teaspoons dill weed

Servings: persons

1 1/2 pounds venison ground
2 cups sour cream divided
2 tablespoons ketchup
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1 tablespoon vegetable oil
1 tablespoon water
2 teaspoons dill weed

1
Combine venison, 1/4 cup sour cream, ketchup, salt, pepper, garlic salt and oregano.
2
Shape into meatballs the size of walnuts.
3
Brown meatballs in hot oil.
4
Pour off any excess oil.
5
Add water, cover and simmer 15 minutes.
6
Remove meatballs to your serving dish.
7
Combine remaining sour cream, salt and dill in skillet in which meatballs were cooked.
8
Heat through and pour over meatballs.
9
Sprinkle with paprika.
10
Serve with rice or noodles.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds venison ground, 2 cups sour cream divided, 2 tablespoons ketchup, 1 1/4 teaspoons salt, and more.

Yes, Venison Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Meatballs

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