Venison and Mushroom Meatballs
These venison and mushroom meatballs are deeply savory and rich with earthy, umami flavor. They’re tender, aromatic, and so flavorful that even my one-year-old devours them. (He’s a serious little meat eater—if it tastes meaty, he’s all in.)
What I love most is how versatile they are: serve them over creamy polenta, toss them with pasta and red sauce, or keep it simple with grains and a crisp green salad. They’re comforting, adaptable, and perfect for just about any meal.
I always double the batch and flash-freeze them. It’s a great grab-n-go meal for lunches or weeknight dinners. Hank gets them packed for daycare, and honestly, they beat chicken nuggets any day.
Venison and Mushroom Meatballs
36
Small MeatballsIngredients
Small handful of dried porcini or shiitake mushrooms
1 egg
1 tablespoon minced shallot
2 garlic cloves, minced
1 teaspoon fresh minced rosemary (½ tsp. dried)
1 teaspoon coarse sea salt*
¼ teaspoon cracked black pepper
1 pound ground venison
½ cup panko breadcrumbs
Directions
- Use a spice grinder and pulse the dried mushrooms until you reach a powder. You’ll need a teaspoon for this recipe. Save any extra mushroom powder for seasoning steak, veggies, or eggs!
- In a large bowl, beat the egg and blend in the mushroom powder, shallot, garlic, rosemary, salt, and pepper. Next, use a large spatula to fold the ground venison, and then add the breadcrumbs. If using freshly ground meat, you might not need all of the breadcrumbs. Once fully incorporated, roll the meat into golf ball-sized meatballs.
Heat a large skillet over medium-high heat. Add enough oil to lightly coat the bottom of the skillet, and once hot, use tongs to lay the meatballs down. Cook for 1-2 minutes until brown on the bottom, then flip. Reduce the heat to medium-low and let the meatballs brown on the opposite side. After a few minutes, give the pan a shake to roll the meatballs around on the pan so they brown all the way around until cooked through.- Serve hot with your choice of sides.
