Smoked Venison Meatballs On Pellet Grill
These Smoked Venison Meatballs on Pellet Grill aren't your ordinary meatballs! Cooked low and slow and then tossed in a sweet and sticky glaze, these tasty meatballs are a weeknight dinner winner!
Servings: 6 servings
Calories: 294kcal
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!
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
Calories: 294kcal | Carbohydrates: 23g | Protein: 27g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 700mg | Potassium: 437mg | Fiber: 1g | Sugar: 15g | Vitamin A: 47IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 4mg
