BBQ Venison Meatballs - KNEP - Kentucky Nutrition Education Program


BBQ Venison Meatballs

Servings:6Serving Size:2 meatballs


  • Meatballs
  • 1 pound ground venison (may substitute elk or beef)
  • ½ cup 2% milk
  • ¾ cup rolled oats
  • ½ cup minced fresh onion
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Sauce
  • *1 cup ketchup
  • *½ cup water
  • *½ cup grated onion
  • *2 tablespoons vinegar
  • *¼ cup brown sugar
  • *¼ teaspoon black pepper


Combine venison, milk, oats, onion, salt, and pepper in a large bowl. Use a sturdy spoon or clean hands to mix well. Shape meat mixture into 12 1-inch balls, and place in a shallow 9-by-13-inch baking pan. *Combine all the sauce ingredients in a bowl and stir well. Pour sauce over meatballs. Bake uncovered at 350 degrees F for 1 hour, turning over twice.

Source: Adapted from: “Fish & Game Cookbook” Bonnie Scott. 2013.

Nutrition Facts per Serving: 160 calories, 3g total fat, 1g saturated fat, 0g trans fat, 65mg cholesterol, 220mg sodium, 14g total carbohydrate, 1g dietary fiber, 6g total sugars, 3g added sugars, 20g protein, 0% DV vitamin D, 4% DV calcium, 15% DV iron, 6% DV Potassium