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.
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!
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