Venison Meatballs With Sweet and Sour Sauce

Venison meatballs with sweet and sour sauce are made with ground venison that is perfectly seasoned and covered in a delightful sweet and sour sauce that is tangy and full of flavor. These venison meatballs are an easy 30-minute recipe that everyone will love. These can be made into mini meatballs for an appetizer or a larger size for a main dish meal.

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Now that Fall is here; we might find ourselves with some deer meat in the freezer if we are lucky. Having deer meat cuts down on the grocery bill, and we know that the meat is natural and not filled with hormones or antibiotics.

This venison meatballs recipe is one of our favorite ground deer recipes and is perfect for a quick weeknight dinner. Serve it over a bed of jasmine rice for a complete meal.

Some of our favorite venison recipes are homemade deer jerky, pepperoni sticks, and smoked venison tenderloin.

I also love to cook a big pot of my Best Venison Stew, Instant Pot Venison Stew, and Instant Pot Venison Roast.

Jump to:

• What is venison?
• What does venison taste like?
• Ingredients
• How to make sweet and sour venison meatballs
• Top Tips
• Substitutions
• Variations
• Equipment
• Storage
• Frequently Asked Questions (FAQ's)
• Is it healthy to eat deer meat?
• What to serve with sweet and sour meatballs?
• 📋 Recipe
• Food safety
• More Recipes
• 💬 Comments

What is venison?

Venison is the term given to the meat of large wild game such as elk, bison, and deer.

What does venison taste like?

Venison meat tastes very similar to beef, but it has a much lower fat content and is drier than beef. Many people add in a fattier cut of meat, such as pork, to increase the moisture in the meat. If the animal has been eating a lot of sage, the meat may have a flavor of sage to it. Where we live, the deer graze on grass, clover, and timothy hay, so the venison has a very mild taste to it.

Ingredients

Only a few basic pantry staples are needed to make this simple venison meatballs recipe.

Venison meatball ingredients:

• Ground venison. The venison in these pictures is mixed with 30% ground pork. You can also use 100% ground venison, but the meat will be a little bit drier. You could also add 30% ground beef.
• Panko breadcrumbs
• Onion, chopped
• Egg
• Salt
• Pepper
• Garlic powder

Sweet and sour sauce ingredients:

• Brown sugar, or cane sugar
• Water
• White vinegar
• Soy sauce
• Cornstarch

See the recipe card for quantities.

How to make sweet and sour venison meatballs

Make the meatballs: Combine all ingredients in a mixing bowl and mix well to combine. I find it easiest to use my hands to get in there and mix it up. Next, make the meatballs about 1.5-inches in diameter, smaller if you want mini meatballs.

Add olive oil to a large skillet and preheat on medium heat. Next, add meatballs to the skillet and brown them. Flip them over to brown on all sides.

Next, make the sauce for sweet and sour meatballs: While the meatballs are cooking, add the first three ingredients to a medium saucepan and heat over medium heat. Mix soy sauce and cornstarch with a spoon or small whisk and add to the saucepan. Heat until the sauce comes to a boil and thickens.

Next, take the sweet and sour sauce and pour over meatballs in the skillet.

Finally, add 1 cup of shredded carrots to the skillet for extra veggies and fantastic color. Put the lid on and let the meatballs cook, on low-medium heat, for about 10 minutes.

Serve venison meatballs on a bed of jasmine rice, or serve the sweet and sour meatballs with noodles.

I hope you agree that these are the best sweet and sour meatballs, and it is such an easy recipe!

Top Tips

• Make the meatballs the same size for even cooking.
• Chop the onion in fine pieces, so it blends in with the meat well.
• When browning the meatballs, keep the lid on the skillet to prevent evaporation. The venison meat is very dry, and it needs all the moisture it can get.
• Add a grated carrot for extra nutrients, and top with sesame seeds for garnish

Substitutions

• Meatballs - You can use frozen meatballs to make this recipe for sweet and sour meatballs. However, the cooking time will be a little bit longer.
• Panko - You can use breadcrumbs or oatmeal instead.
• Brown sugar - You can use cane sugar or raw sugar in place of brown sugar.
• Onion - If you are not a fan of onion, feel free to leave it out.

Variations

Some great tasting variations to add to the sauce for this deer meatball recipe are:

• A splash of pineapple juice for extra flavor
• Pineapple chunks
• Chopped bell pepper

Equipment

To make this 30-minute dinner recipe, you will need mixing bowls and a skillet.

Storage

Fridge: Cooked meatballs will keep in an airtight container in the refrigerator for about 3-4 days.

Freezer: Venison meatballs can be frozen (once cooled) in an airtight container for up to two months.

Frequently Asked Questions (FAQ's)

Is it healthy to eat deer meat?

• Deer meat has less cholesterol than chicken and less saturated fat than salmon. Venison also contains 50% less fat than beef, making it a healthier red meat alternative.
• Venison is also richer in protein than any other red meat, which promotes muscle growth. The high protein content will also make you feel fuller longer.
• It’s also high in nutrients like B vitamins, iron, and phosphorus.

What to serve with sweet and sour meatballs?

• Jasmine rice
• Smoked Corn on the Cob
• Mashed potatoes
• Egg noodles
• Ultra Crispy Air Fryer Potatoes
• Cauliflower rice
• Roasted vegetables
• Air Fryer Sweet Potato Fries - Ultra Crispy

If you've tried this Venison Meatballs with Sweet and Sour Sauce or any other recipe, please take a moment to rate it and leave a comment letting me know how you liked it. I love hearing from you!

You can also Follow Me on Instagram, Facebook, and Pinterest. Would you please tag me in your photos @windingcreek_ranch? I would love to see your pictures!

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Food safety

• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended

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