Tonight, I was in need of a quick, but comforting meal. We have some huge and exciting changes and going on around here…changes in jobs, relocating, packing…at times, it’s just overwhelming and all too much. The girls came home from a week of vacation at their grandparents and while I am busy enough to call it another sandwich night, I knew I needed to do something more. I had a couple packages of thawed meat I the fridge that needed to be used and the first thing that came to mind meatballs. The girls love spaghetti so I knew these quick Italian Style Venison Meatballs would be a hit.
Typically I would serve these over spaghetti squash, zucchini or even gluten free pasta but tonight it was just the meatballs and a simple salad…and they were incredible! I knew they were good when I served a plate up to Maddie and after the first bite she said “Mom, don’t put those up yet…I’m going to get more!”.
These Italian style meatballs are made with venison and pork. We have a freezer full of wild game that I like to use whenever I can. It not only saves us money on meat at the grocery store, I love that I know where it came from, how it was processed and that it is free of any hormones, antibiotics or other additives that may be lurking in grocery store meat. Venison also has amazing flavor and despite what many people think there is really no gamey taste.
Vension is a super lean meat, so for these meatballs, I mix it with our wild pork that has a little more fat content…nothing is worse than a dry meatball! The addition of herbs, seasonings and a few surprise ingredients keep these Italian Style Venison Meatballs tender, flavorful and moist. Cooking the meatballs close together and then in the sauce keeps them from drying out. I have to say they are some of the best I have ever made….topped with marinara and cheese…I don’t think it gets any better.
Italian Style Venison Meatballs are gluten free, low carb and amazingly delicious. Serve over spaghetti squash, zucchini noodles, your favorite gluten free pasta or a la carte with a simple salad… I promise they won’t disappoint. Garlicky, cheesy, tender, moist and full of flavor…these meatballs are sure to become part of your meal arsenal! Great for meal prepping too!
Italian Style Venison Meatballs
Italian Style Venison Meatballs are gluten free, low carb and amazingly delicious. Serve over spaghetti squash, zucchini noodles, your favorite gluten free pasta or a la carte with a simple salad... I promise they won't disappoint. Garlicky, cheesy, tender, moist and full of flavor...these meatballs are sure to become part of your meal arsenal! Great for meal prepping too!
- 1 lb ground venison
- 1 lb ground pork
- 3 cloves garlic, minced
- 1/2 medium purple onion, minced
- 1 T Pink Himalayan Sea Salt
- 2 teaspoons black pepper
- 1 T granulated onion
- 2 teaspoons garlic powder
- 1/2 tsp Italian seasoning
- 1/2 dried basil
- 2 eggs, beaten
- 1 T mayonnaise (your favorite)
- 1 T tomato paste
- 1 T coconut flour
- 2 teaspoons GF Worcestershire sauce
- 1 1/2 cup shredded mozzarella or Italian cheese blend (divided)
- Olive oil
- 1 20 oz jar of your favorite gluten free marinara sauce
- Step 1 Preheat oven to 350 degrees.
- Step 2 Lightly grease 9×13 pan, if using a glass or metal. I used stoneware so no oiling necessary!
- Step 3 In a large bowl, combine ground meat and the rest of the ingredients except for 1 cup cheese and the marinara sauce. Mix well making sure to incorporate all the ingredients evenly.
- Step 4 Form meat mixture into 1 1/2 to 2 inch balls, about the size of golf ball. Place meatballs tightly into prepared pan, drizzle with olive oil and bake for 25 minutes.
- Step 5 After 25 minutes, remove meatballs from oven and pour sauce evenly over the top. Return to oven and bake for an additional 20 minutes. Remove from oven, sprinkle remaining 1 cup of cheese (or more!) over the top and return to oven for 2-3 minutes or until melted. To get brown yummy cheese, broil on high for 2-3 minutes instead of baking!
- Step 6 Serve up on top of your favorite gluten free pasta, zoodles, spaghetti squash or all by themselves with extra cheese! YUM!