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Venison Meatballs

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Ingredients

Adjust Servings:
1.5lb Ground Venison
2 cups Sour Cream
2 Tbsp Tomato Puree
1 1/4 tsp Sea Salt
1/4 tsp Black Pepper
1 Garlic Clove Minced
1/2 tsp Oregano Dried
1 tbsp Water
2 tsp Dill Weed
2 tsp Smoked Paprika
1 Tbsp Canola Oil

Nutritional information

1
Serving
319
Calories
22g
Protein
23.5
Fat
2.5g
Carbohydrates

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Venison Meatballs

  • Serves 6
  • Medium

Ingredients

Directions

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Sometimes you just get tired of chicken, beef, and fish.  Sometimes you want to spice it up a bit and try something new.  While it doesn’t exactly make you Evel Knievel for trying it, a lot of people have never had venison before.   If you find yourself in those ranks, venison is the fancy term for deer meat.  I was fortunate enough to grow up in a family of hunters, so we found ourselves eating deer a few times a year.  Believe it or not, deer meat, if done correctly, can be just as delicious and flavorful as any beef or chicken.  Plus, by volume, it is a much leaner meat, meaning more of your calories are coming from protein and less from fat.  Surprisingly, venison is also denser in several nutrients than beef, including: iron, B6, and riboflavon.

This is a delicious and nutritious twist on a classic dish that will add a ton of variety to your diet.  Also, it stores very well, making this an ideal choice for a multiple day meal-prep, and it can also serve as an excellent high-protein side dish for holiday meals.

In general, venison is a fantastic protein source alternative to beef or chicken because it’s low in fat calories, meaning you can eat more of them and fill fuller longer, with the bonus of giving yourself extra protein to fuel your recovery.

Bulking Tips

If you want to add calories, feel free to sub a minced beef in place of venison.  Obviously this changes the point of this recipe tremendously, but sometimes calories are more important.

Cutting Tips

If you want to cut calories, try using a lower calorie sour cream.

Steps

1
Done

Combine venison, 1/4 cup sour cream, tomato puree, salt, pepper, minced garlic and oregano. Shape into meatballs the size of walnuts.

2
Done

Brown meatballs in hot oil in a large skillet over medium to high heat. Pour off any excess oil. Add water, cover and simmer 15 minutes.

3
Done

Remove meatballs to your serving dish.

4
Done

Combine remaining sour cream, salt and dill in skillet in which meatballs were cooked. Heat through and pour over meatballs. Sprinkle with paprika. Serve with your favourite side dish such as cauliflower rice and roasted Brussel sprouts.

Chef Chuck

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