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4.34 from 6 votes

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: 98kcal


  • 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


  • Preheat oven to 350 degrees.
  • Lightly grease 9×13 pan, if using a glass or metal. I used stoneware so no oiling necessary!
  • 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.  
  • 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.
  • 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.
  • 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!
  • Serve up on top of your zoodles, spaghetti squash or all by themselves with extra cheese! YUM!


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


Calories: 98kcal | Carbohydrates: 1g | Protein: 7g | Fat: 6g | Sodium: 71mg | Potassium: 127mg | Fiber: 0g | Sugar: 0g | Calcium: 41mg | Iron: 0.8mg