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Venison meatballs with sweet and sour sauce served on a bed of jasmine rice with sesame seeds sprinkled on top

Venison Meatballs - Sweet and Sour Sauce

Venison meatballs with sweet and sour sauce are made with ground venison that is perfectly spiced 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.
5 from 35 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Appetizer, Main Course
Cuisine American
Servings 4 people
Calories 403 kcal

Equipment

  • Mixing bowls
  • Skillet with lid

Ingredients
  

Ingredients for venison meatballs:

  • pounds ground venison
  • 3 tablespoon Panko breadcrumbs
  • 1 egg
  • ¼ cup onion finely chopped
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoon olive oil

Ingredients for sweet and sour sauce

  • cups brown sugar
  • cups water
  • ½ cup white vinegar
  • tablespoon soy sauce
  • tablespoon cornstarch
  • 1 cup grated carrot optional
  • sesame seeds for garnish optional

Instructions
 

Venison Meatballs

  • Combine ground venison, panko, onion, egg, salt, pepper, and garlic powder in a large bowl. Mix together well. Using your hands works the best.
  • Shape meatballs into 1.5" balls. You will get approximately 20 meatballs this size.
  • Add olive oil to a large skillet or frying pan and preheat over medium heat. Add meatballs and brown on all sides. Keep a lid on to prevent moisture from escaping and drying the meatballs out.

Sweet and Sour Sauce

  • In a medium saucepan, add brown sugar, water, and vinegar. Mix to combine. In a small bowl, mix soy sauce and cornstarch and add to the saucepan.
  • Heat over medium heat until the sauce comes to a boil and thickens.
  • Add sauce to meatballs and simmer for 10 minutes with the lid on until meatballs are cooked through.
  • Optional: Add 1 cup grated carrot to the sweet and sour sauce for the last 10 minutes of cooking.
  • That's it! I hope you enjoy this easy 30-minute recipe!

Notes

Nutritional information is approximate and is meant as a guideline only.
Storage:
Fridge: Meatballs will keep in an airtight container in the fridge for about 3-4 days.
Freezer: Venison meatballs can be frozen (once cooled) in an airtight container for up to two months.
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 we need all the moisture we can get in it.
  • Add a grated carrot for extra nutrients, and top with sesame seeds for garnish

Nutrition

Calories: 403kcalCarbohydrates: 50.5gProtein: 30.2gFat: 8.7gSaturated Fat: 1.9gCholesterol: 104mgSodium: 632mgPotassium: 551mgFiber: 0.8gSugar: 43.9gCalcium: 67mgIron: 5mg
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