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.
Equipment
- Mixing bowls
- Skillet with lid
Ingredients
Ingredients for venison meatballs:
- 1½ 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
- 1½ cups brown sugar
- 1½ cups water
- ½ cup white vinegar
- 1½ tablespoon soy sauce
- 2½ 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
Tried this recipe?Let us know how it was!