Low Sodium Savory Venison Meatballs
Indulge in the rich flavors of "Low Sodium Savory Venison Meatballs," a heart-healthy twist on a classic dish! This recipe features lean ground venison mixed with wholesome ingredients like whole wheat breadcrumbs, unsalted chicken stock, fresh parsley, and fragrant garlic for a dynamic and aromatic profile. Enhanced with hints of oregano and thyme, these meatballs are gently browned in olive oil for a delectable crust before finishing in the oven for ultimate tenderness. Ready in just 40 minutes, they make a perfect protein-packed meal for anyone looking to cut down on sodium without sacrificing flavor. Serve with a low-sodium sauce or a fresh salad to complete this gourmet yet effortless dish!
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Recipe Information
Ingredients
- 1 pound ground venison
- 1 large egg
- 0.5 cup whole wheat breadcrumbs
- 0.25 cup unsalted chicken stock
- 0.5 cup onion, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or aluminum foil.
In a large mixing bowl, combine the ground venison, egg, whole wheat breadcrumbs, and unsalted chicken stock. Mix until just combined.
Add the finely chopped onion, fresh parsley, minced garlic, dried oregano, dried thyme, and ground black pepper to the mixture.
Use your hands or a spoon to thoroughly mix all the ingredients until everything is evenly distributed.
Form the mixture into meatballs, approximately 1 to 1.5 inches in diameter, and place them on the prepared baking sheet, leaving a little space between each meatball.
In a skillet over medium heat, heat the olive oil until it shimmers. Carefully add the meatballs in batches, browning them on all sides. Each batch should take about 6-8 minutes.
Once browned, transfer the meatballs back onto the baking sheet.
Bake the meatballs in the preheated oven for 10 minutes, until fully cooked through and firm.
Remove the meatballs from the oven and let them rest for a couple of minutes before serving.
Serve the savory venison meatballs with your choice of low sodium sauce or alongside a salad for a complete meal.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 57.8 g | 21% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 7.3 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 291 mg | 22% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2442 mg | 52% | |
*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.
