Paleo Savory Venison Meatballs
Elevate your dinner table with these Paleo Savory Venison Meatballs— a flavor-packed dish that’s as wholesome as it is delicious! Perfect for anyone following a paleo or gluten-free lifestyle, these tender meatballs combine lean ground venison with almond flour and fresh herbs like parsley and sage, delivering a rich, earthy taste in every bite. Enhanced with finely chopped onion, garlic, and carefully balanced seasoning, the recipe uses coconut oil for an indulgent sear before baking to perfection. Ready in under an hour, this high-protein meal is ideal for cozy nights or impressive gatherings. Serve these savory meatballs warm with a side of roasted vegetables or a simple salad for a healthy, satisfying experience.
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Recipe Information
Ingredients
- 1 pound ground venison
- 0.5 cup almond flour
- 1 large egg
- 0.5 medium, finely chopped onion
- 2 cloves, minced garlic
- 0.25 cup, chopped fresh parsley
- 1 tablespoon, minced fresh sage
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground venison, almond flour, and egg.
Add the finely chopped onion, minced garlic, chopped parsley, and minced fresh sage to the mixing bowl.
Season the mixture with sea salt and black pepper.
Using your hands, mix all the ingredients until just combined. Be careful not to overmix, as it could make the meat tough.
Form the mixture into meatballs approximately 1 1/2 inches in diameter and place them on the prepared baking sheet.
In a large skillet over medium heat, heat the coconut oil until melted and hot.
Carefully add the meatballs to the skillet, ensuring not to overcrowd the pan. Sear them in batches if necessary.
Cook the meatballs for about 3 minutes on each side or until evenly browned all over.
Transfer the seared meatballs back to the parchment-lined baking sheet.
Bake the meatballs in the preheated oven for 15 minutes, or until they are cooked through and the internal temperature reads 160°F (71°C).
Remove the meatballs from the oven and let them rest for 5 minutes before serving.
Serve the meatballs warm, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2697 mg | 117% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 5.6 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 215 mg | 17% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1805 mg | 38% | |
*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.
