Venison Feta Meatballs
These venison feta meatballs are the perfect salty, tangy addition to your weekly dinner rotation. You’re going to love this recipe if you’ve been looking for another way to get in more protein and fiber to keep you feeling full & satisfied!
In this recipe, you’ll learn why venison meat is SO good for you, how to prepare these meatballs without drying them out, and get some ideas on how to serve this dish on your own!
A NOTE ON NUTRITION
Venison is a great lean protein option to add to your diet for it’s low fat & high protein ratio. This can be extremely helpful when you’re on a weight loss journey, especially if you’re looking to include some variety in your diet! Not only is it a great lean protein source, venison is also packed full of vitamins & minerals like:
Iron
Zinc
B-vitamins
& of course you guys know I had to include my recent hyper fixation in this recipe…FETA CHEESE. Most of us think of cheese as having mostly fat in it, but did you know that it also has protein?! 4g per serving to be exact! Feta cheese is a delicious low fat cheese to add some tangy flavor into a recipe and packs a punch, providing 14% of your DV of calcium, 9% DV of phosphorus, and up to 14% DV of various B vitamins.
Preparation
When making the meatball mixture, there a few key steps to creating the perfect juicy consistency that we all know and love in a good meatball:
Ensure that your ground meat of choice is fully thawed if previously frozen. Cooking with partially thawed ground meat could cause the meat to cook unevenly and release water, preventing you from getting a good sear on the outside of the meatballs.
Mix your ingredients well in a large mixing bowl. This will help make sure all of your ingredients are spread out and well incorporated.
Use a scoop to create uniformly sized meatballs to help them cook evenly.
When using a lean meat like venison, it’s important to add some fat back to keep it moist. Adding avocado oil or cheese can help add back some moisture.
Now let’s get cooking!
step 1
Combine all ingredients in a bowl (I find this step is easiest to do with my hands). Use a cookie scoop to get even sized meatballs.
step 2
Place shaped meatballs onto a lined baking sheet while oven is preheating to 425 degrees F. Bake meatballs for 12-15 minutes, or until cooked to an internal temperature of 165 degrees.
step 3
Garnish meatballs with leftover feta cheese, parsley, cucumber, and lemon for a delicious flavor bomb!
Serving suggestions
Now you’re probably thinking…”what the heck goes with venison meatballs?!”. This dish is savory and salty, with a light lemony tanginess that meshes beautifully together. When thinking of what to pair this with, I wanted it to be something mild that would absorb the flavors well. A grain like couscous or quinoa came to mind, especially given it’s sort of Greek inspiration. These meatballs paired with some crunchy Persian cucumbers, briney-fruity kalamata olives, and sweet tomatoes are one of my FAVORITE dishes and are the perfect healthy dinner to throw in your rotation.
This recipe can be a great appetizer to bring to a dinner party or to meal prep for the week! Leftovers can be stored in an airtight container for up to 3 days in the refrigerator and frozen for up to 2 months before consuming. It’s high versatility and compatibility makes this a quick meal prep to add some protein in for the week.
Health tips & Modifications
These meatballs can be a great way to add protein to create a balanced meal. Although, it’s important to note that serving in the correct portion size will minimize excess calories and fat. The serving size for this recipe is 3 meatballs and will add to a satisfying meal.
If you are looking to make this recipe dairy-free, gluten-free, or just trying to reduce sodium and/or fat, here are some modifications you can make to do so:
To make dairy-free, eliminate the cheese or use a vegan cheese.
To make vegan, use vegan cheese and swap egg for a flax egg or chia seeds to bind mixture.
To make gluten-free, swap the breadcrumbs for potato flakes.
You can reduce sodium by minimizing the amount of salt added to the recipe and use other seasonings of your choice or fresh herbs to add additional flavor.
Lowering the fat content of this recipe can be as simple as eliminating the feta cheese or using a low-sodium cheese like mozzarella.
Not fond of venison? Feel free to swap it with 93% lean ground turkey, ground beef, or ground chicken.
THE FULL RECIPE
Ingredients:
1 pound ground venison
2 eggs, room temperature
1/2 cup plain breadcrumbs
1 tablespoon Worcestershire sauce
1/3 cup feta cheese, crumbled (save 1-2 tbsp for garnish)
1/3 cup parsley, chopped (save 1-2 tbsp for garnish)
2 teaspoons salt & pepper
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes (optional)
Directions:
In a large mixing bowl, combine all ingredients until mixed through (I find combining ingredients is easiest with my hands).
Preheat oven to 425 degrees Fahrenheit and line a large baking pan with parchment paper.
Use a cookie scoop to create golf ball-sized meatballs. Use your hands to roll the meatballs into a ball and spread evenly out onto baking pan. This recipe makes about 15-18 meatballs.
Bake for 12-15 minutes or until meatballs are cooked to an internal temperature of 165 degrees F.
Garnish meatballs with remaining feta cheese, parsley, and lemon yogurt sauce.
NUTRITION FACTS
Serves:
Serving size:
Calories per serving:
Total fat:
Total carbohydrates:
Protein:
5
3 meatballs
284 calories
14g
27g
15g
Storing: After enjoying these meatballs, you can store them for leftovers in the refrigerator. Simply place meatballs in an airtight container and enjoy within 3 days.
Freezing: Wanting to make a big batch to put in the freezer? These meatballs can be stored in freezer for up to 2 months. To prevent the meatballs from sticking together, place them on a lined baking sheet in the freezer. Once frozen, you can throw them all together in a bigger container or ziplock bag.
Thawing: Take out as many meatballs as you’d like to serve, and allow them to thaw completely in refrigerator overnight or running under continuous cold water.
Reheating: Meatballs can be reheated on stove or in the oven. To reheat on the stove, lightly oil a pan and warm on medium heat. To reheat in oven, warm in the oven at a low temperature until ready to serve.
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