Wild Game Meatballs
Savor the bold, rustic flavors of the outdoors with these Wild Game Meatballs, a hearty dish that blends ground venison and wild boar for a unique twist on a classic comfort food. Perfectly seasoned with garlic, fresh parsley, and a touch of Dijon mustard, these meatballs are seared to golden perfection before finishing in the oven to retain their tender, juicy texture. Parmesan cheese and breadcrumbs add richness, while a hint of Worcestershire sauce elevates the earthy game flavors. Serve them smothered in marinara sauce, paired with pasta, or accompanied by crusty bread for a satisfying meal that’s sure to impress. Quick to prepare and packed with protein, this recipe is a must-try for adventurous eaters and fans of wild game cooking.
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Recipe Information
Ingredients
- 1 pound Ground venison
- 1 pound Ground wild boar
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 Egg
- 2 cloves Garlic, minced
- 0.5 cup Onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 cups Marinara sauce (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or brush it lightly with olive oil.
In a large mixing bowl, combine the ground venison and ground wild boar. Use your hands or a wooden spoon to mix gently until just combined.
Add breadcrumbs, Parmesan cheese, egg, garlic, onion, parsley, Dijon mustard, Worcestershire sauce, salt, and black pepper to the bowl with the meat. Mix until the ingredients are evenly distributed, but do not overmix to avoid tough meatballs.
Scoop out about 2 tablespoons of the mixture and roll it into a ball with your hands. Repeat with the remaining mixture to form evenly sized meatballs.
Heat the olive oil in a large skillet over medium heat. Working in batches if necessary, sear the meatballs for 1-2 minutes on each side until they are browned. They do not need to be cooked through at this stage.
Transfer the seared meatballs to the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
While the meatballs are baking, optionally heat marinara sauce in a saucepan over low heat.
Serve the meatballs warm, either on their own or smothered in marinara sauce. They pair wonderfully with pasta, rice, or crusty bread.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.2 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 144 mg | 11% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 828 mg | 18% | |
*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.
