Recipe: Venison Meatballs with Mongolian Sauce

by
posted on October 16, 2021
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
recipe-venison-meatballs-w-mongolian-sauce_lead.jpg

Wild-game meatballs are easy to make. However, there is usually a debate on the need to add pork. This recipe uses breadcrumbs, milk and egg to add and maintain moisture in the meatballs, and it works. These 100 percent wild-game meatballs are full of flavor without foregoing the health benefits of eating wild. Part of the moisture maintenance is baking the meatballs rather than frying them.

The Mongolian sauce is an excellent addition, although the meatballs could be eaten on their own. Sauced and garnished with toasted sesame seeds allows you to serve the meatballs as an hors d’oeuvre or as a meal with rice.

Venison Meatball Ingredients
• 1½ lbs. ground venison
• ⅔ cup breadcrumbs
• ⅔ cup milk
• 1 tsp onion powder
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp seasoned salt (Bearded Butcher Original)
• 1 tsp black pepper

Mongolian Sauce Ingredients
• ½ cup water
• ⅓ cup brown sugar
• ¼ cup soy sauce
• 4 cloves garlic, pressed
• 1 Tbsp fresh ginger, grated
• 1 Tbsp Siracha sauce
• 2 tsp sesame oil
• ¼ cup oyster sauce
• ¼ tsp red pepper flakes
• ¼ tsp black pepper
• 2 tsp sesame seeds, toasted

Directions
1. Place the oven rack in the center of the oven and preheat to 400 degrees Fahrenheit. For easy clean-up, line a baking sheet with parchment paper.

2. In a large bowl, combine the meatball ingredients until uniform. Do not overwork the meat.

3. Form a heaping tablespoon of the meatball mixture into 1-inch balls. Place the meatballs on the baking sheet and bake in hot oven for 10 minutes or until brown and cooked through.

4. While the meatballs are baking, combine all the Mongolian sauce ingredients in a medium saucepan over medium-high heat. Whisk the ingredients to blend and bring to a simmer for 6-8 minutes, or until the sauce thickens. Stir frequently.

5. At the same time, heat a frying pan over medium heat and sprinkle in the sesame seeds. Stir until toasted and brown.

6. Remove the cooked meatballs from the oven and place them in a serving bowl. Pour the sauce over the meatballs. Garnish with the toasted sesame seeds.

For more delicious wild-game recipes, click here. 

Latest

Bear Walking By River
Bear Walking By River

A Brown Bear Hunt On Baranof

A spring hunt for brown bear on Alaska’s Baranof Island is a bucket-list experience, and, on the author’s hunt, included buckets of rain. 

Smith & Wesson Adds .30-30 Win. to Model 1854 Line

Smith & Wesson Brands, Inc. has announced the release of its Model 1854 chambered in .30-30 Winchester.

Hardware Review: Savage Axis 2 Pro

This year Savage has upped the budget bolt-action ante with the introduction of the Axis 2 Pro. You don’t get something for nothing, and upgraded features do bump up the price a bit, but also the overall value.

First Look: Barnett’s Hyper Raptor T-Rex Crossbow

New for 2025, Barnett has introduced its Hyper Raptor T-Rex, transforming the hunting experience with an Integrated Planetary De-Cocking System.

Treestand Site Prep 101: Attract Bigger Bucks

We examine multiple ways to make the bucks you want get close to your stand.

New for 2025: Charter Arms Pathfinder II .22 LR Revolver

Charter Arms, manufacturers of 100-percent American-made revolvers for more than 60 years, has announced the introduction of the new Pathfinder II .22 double-action/single-action (DA/SA) revolver, chambered in .22 Long Rifle.

Interests



Get the best of American Hunter delivered to your inbox.