Italian Style Venison Meatballs

Italian Style Venison Meatballs are gluten free, low carb and amazingly delicious.  Serve over spaghetti squash, zucchini noodles, 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 or serve as an appetizer!

Course Appetizer, Main Course
Keyword gluten free, keto, low carb, venison meatballs
Servings 30 meatballs
Calories 98 kcal


  • 1 lb ground venison
  • 1 lb ground pork
  • 1 Tbsp. olive oil or butter
  • 1/2 medium purple onion minced
  • 3 cloves garlic minced
  • 1 Tbsp. Pink Himalayan Sea Salt
  • 2 tsp. black pepper
  • 2 tsp. granulated onion
  • 2 tsp. garlic powder
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. dried basil
  • 2 eggs beaten
  • 1 Tbsp. mayonnaise your favorite
  • 1 Tbsp. tomato paste
  • 1 Tbsp. coconut flour
  • 2 tsp. GF Worcestershire sauce
  • 1 1/2 cup shredded mozzarella or Italian cheese blend divided
  • Olive oil
  • 1 20 oz jar of your favorite marinara sauce gluten & sugar free


  1. Preheat oven to 350 degrees.
  2. Lightly grease 9×13 pan, if using a glass or metal. I used stoneware so no oiling necessary!
  3. In a small skillet over medium heat, add olive oil or butter and onion and saute until onion is translucent, about 5 minutes.  Add garlic and saute for another minute.  Remove from heat and set aside.  

  4. In a large bowl, combine ground meat, onion/garlic mixture and the rest of the ingredients except 1 cup cheese and the marinara sauce. Mix well making sure to incorporate all the ingredients thoroughly.

  5. 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 20 minutes.

  6. After 20 minutes, remove meatballs from oven.  (Meatballs can be frozen at this point for later use.)  Pour sauce evenly over the top and return to oven and bake for an additional 10-15 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!

  7. Serve up on top of your zoodles, spaghetti squash or all by themselves with extra cheese! YUM!

Recipe Notes

Cooked meatballs can be frozen after the first cook and will be ready for sauce anytime!  

Nutrition Facts
Italian Style Venison Meatballs
Amount Per Serving
Calories 98 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 38mg13%
Sodium 71mg3%
Potassium 127mg4%
Carbohydrates 1g0%
Fiber 0g0%
Sugar 0g0%
Protein 7g14%
Vitamin A 65IU1%
Vitamin C 0.6mg1%
Calcium 41mg4%
Iron 0.8mg4%
* Nutrition facts are approximate and will vary depending on the ingredients used. Carbs from sugar alcohols have been excluded since they have shown to have no impact on blood sugar.