These Smoked Venison Meatballs on Pellet Grill aren't your ordinary meatballs! Cooked low and slow and then tossed in a sweet and spicy glaze, these juicy meatballs are a dinner winner!
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Tender, juicy, and full of delicious smoky flavor, these smoked elk meatballs can be made on any smoker. I used my Pit Boss pellet grill, but you can also use a Traeger grill, Masterbuilt electric smoker, or any other kind of smoker.
Make a double batch to freeze and use in meatball subs, Teriyaki Pineapple Meatballs Recipe, or Venison Meatballs with Sweet and Sour Sauce.
Why You'll Love This Recipe
- Easy to make.
- Ready in just over an hour.
- Delicious sticky sauce.
- Perfect for family dinners.
- They make a great main dish or appetizer.
- It's a great way to use wild game meat.
Recipe Ingredients
You can find these simple ingredients at your local grocery store:
Ingredient Notes
- Venison. Use any ground meat (elk, deer, moose, or even beef). I did not add any extra fat; it was 100% ground elk, and they were delicious.
- Breadcrumbs. Panko bread crumbs are what I always use.
- Glaze. This is made using Hoisin sauce, agave syrup, and water.
See the printable recipe card below for quantities and a full list of ingredients.
Additions and Variations
- Add ¼ pound of ground pork to the meat mixture for extra moisture.
- Add finely chopped onion to the meat.
- Use agave syrup or brown sugar instead of honey in the glaze.
- Toss with teriyaki sauce, sweet chili sauce, BBQ sauce, Homemade Pasta Sauce, or your favorite sauce.
- Use almond meal and a sugar substitute to make these meatballs low-carb.
- Toss with tomato sauce or marinara sauce and top with parmesan cheese. Serve on fresh pasta with some Italian seasoning.
How To Smoke Venison Meatballs On Pellet Grill
Step By Step Instructions
Step 1: Preheat your smoker to 225 degrees F. Combine ground deer meat, Panko breadcrumbs, egg, ginger, garlic powder, salt, and black pepper in a large bowl.
Step 2: Form the meatball mixture into meatballs and place on a greased grilling sheet.
Step 3: Place the meatballs on the grill grates of your pellet smoker and smoke for about 1.5 to 2 hours until the internal temperature reaches 165 degrees F.
Step 4: After the meatballs have been smoking for an hour, combine Hoisin sauce, honey, and water in a saucepan. Whisk and heat over medium-high heat. Once hot, simmer on low until the meatballs are ready.
Step 5: Once the meatballs are done, place them in a large mixing bowl and toss with the hot Hoisin glaze.
Step 6: Garnish with chopped green onions, fresh parsley, or sesame seeds and serve immediately. Enjoy!
Serving Suggestions
Serve these smoked deer meatballs with Instant Pot Jasmine Rice, Cilantro Lime Rice, or Cauliflower Rice.
They also go great served with Convection Oven-Roasted Potatoes, Extra Crispy Air Fryer Potatoes, or Cucumber Salad With Mayo.
Expert Tips
- Do not overmix the meat, or the meatballs may get tough.
- Use a cookie scoop to make the meatballs the same size.
- Use a meat thermometer to check the internal temperature of the meat.
Storage
Refrigerator
Store leftover meatballs in an airtight container for 3-4 days.
Freezer
Flash-freeze meatballs on a parchment paper-lined baking sheet for two hours. Transfer frozen meatballs to a Ziploc bag and freeze for up to 2 months.
How To Reheat Leftovers
Reheat meatballs in the microwave, oven (in a baking dish with a little bit of water and covered with aluminum foil), or on the stovetop over medium-low heat with a bit of water until hot.
Recipe FAQs
Yes, venison is excellent smoked. Because venison is a lean meat, you have to make sure you don't overcook it or it will dry out.
The best wood to smoke venison with is hickory, oak, applewood, cherry, mesquite, pecan, and maple.
Make sure to compact them tightly and use the egg as a binding agent to hold the ingredients together.
Homemade meatballs may get tough if you overworked the meat and didn't add the egg. They may also get tough if you cook them at too high of a temperature or cook them for too long.
Yes, you can bake them in the oven at 375°F on a parchment paper-lined baking sheet for 20-25 minutes. You can also cook meatballs in a skillet on the stove until browned on all sides and cooked through.
Want More Delicious Venison Recipes?
... check out these recipes:
Recipe
Smoked Venison Meatballs On Pellet Grill
Ingredients
For the Venison Meatballs
- 1½ pounds ground venison
- ½ cup Panko breadcrumbs
- 1 large egg
- 1 teaspoon fresh ginger grated fine
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sweet & Spicy Glaze
- ½ cup Hoisin sauce
- 3 tablespoons honey or agave syrup
- 3 tablespoons water
- sesame seeds, green onions, or parsley for garnish optional
Instructions
- Preheat your smoker to 225 degrees F.
- Combine ground deer meat, Panko breadcrumbs, egg, ginger, garlic powder, salt, and black pepper in a large bowl.
- Form the meatball mixture into meatballs and place on a greased grilling tray. Place in the pellet smoker and smoke for 1½ to 2 hours until the internal temperature reaches 165 degrees F when measured with a meat thermometer.
- After the meatballs have been smoking for an hour, combine Hoisin sauce, honey, and water in a saucepan. Whisk and heat over medium-high heat. Once hot, simmer on low until the meatballs are ready.
- Once the meatballs are done, place them in a large mixing bowl and toss with the hot Hoisin glaze. Garnish with chopped green onions, fresh parsley, or sesame seeds, and serve immediately. Enjoy!
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Recipe Notes:
- Do not overmix the meat, or the meatballs may get tough.
- Use a cookie scoop to make the meatballs the same size.
- Use a meat thermometer to check the internal temperature of the meat.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Joseph D. Hapka says
WOW, Now, that was GOOD.!!!!!!!!!!! Thank you for such a GOOD RECIPE. COWBOY JOE. And I’m also a 100% DISABLED VETERAN. 🧙👩🦼
Jeri Walker says
So glad you enjoyed the Sweet and Sour Venison Meatballs, Cowboy Joe! It's awesome to hear such positive feedback! And thank you for your service and bravery!