Dairy-Free Savory Venison Meatballs
Elevate your weeknight dinner with these Dairy-Free Savory Venison Meatballs, a delicious twist on a classic comfort dish. Made with lean ground venison, aromatic onion and garlic, and fresh parsley, these meatballs are both nutritious and flavorful. Dairy-free breadcrumbs and a rich coconut milk-based sauce ensure this recipe caters perfectly to dairy-free eaters while packing bold taste. A blend of Dijon mustard, vegan Worcestershire sauce, and dried thyme creates a creamy, tangy sauce that beautifully complements the tender, perfectly browned meatballs. Ready in just 40 minutes, this recipe is ideal for a hearty yet healthy meal option. Serve with roasted vegetables, mashed potatoes, or over rice for an irresistible, complete dinner experience!
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Recipe Information
Ingredients
- 1 pound Ground venison
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Dairy-free breadcrumbs
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- 2 tablespoons Olive oil
- 0.5 cup Coconut milk
- 1 tablespoon Dijon mustard
- 1 tablespoon Vegan Worcestershire sauce
- 1 teaspoon Thyme, dried
Instructions
In a large mixing bowl, combine ground venison, chopped onion, minced garlic, breadcrumbs, egg, and chopped parsley.
Season the mixture with salt and black pepper. Mix until all the ingredients are well combined without over-mixing.
Form the mixture into 1-inch meatballs, using approximately 2 tablespoons of the mixture for each meatball.
Heat olive oil in a large skillet over medium heat.
Once the oil is hot, add the meatballs in batches, ensuring they do not overcrowd the pan.
Brown the meatballs on all sides, about 5 minutes total, and remove them from the skillet.
In the same skillet, add coconut milk, Dijon mustard, vegan Worcestershire sauce, and dried thyme.
Stir the sauce until well combined, and bring it to a slight simmer.
Return the browned meatballs to the skillet, ensuring they are coated in the sauce.
Cover the skillet and allow the meatballs to cook in the sauce for an additional 15 minutes or until cooked through.
Serve the meatballs hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 562 mg | 188% | |
| Sodium | 3209 mg | 140% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 20.4 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 208 mg | 16% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2011 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
