Venison Meatballs Start To Finish for 2 in the 8 Inch Dutch Oven

venison

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is more widely available.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats add fiber, while crushed crackers are often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat, while processed cheese is often cheaper.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: chili powder

Regular paprika has less sodium, while chili powder can add a different flavor.

Preheat the 8-inch Camp Made Dutch Oven for about 10-12 minutes.

Crack 1 egg into a mixing bowl.

Add 3/4 pound of ground venison to the bowl.

Season the venison with homemade steak and brisket rub to taste.

Add 2 tablespoons of plain breadcrumbs to the mixture.

Mix the ingredients with your hands until well combined and tacky.

Roll the mixture into meatballs, about a heaping tablespoon each, ensuring they are round and uniform in size.

Carefully remove the lid from the Dutch Oven and tap off any ash.

Add a little olive oil to the Dutch Oven to facilitate cooking.

Place the meatballs in the Dutch Oven, lining them up around the edges.

Check the meatballs after a few minutes to ensure they are cooking evenly.

Dice the large sweet onion for the gravy while the meatballs are cooking.

Once the meatballs are browned, check the internal temperature, aiming for 180°F for venison.

Remove the meatballs from the Dutch Oven and set aside, leaving the drippings.

Add the diced onions to the Dutch Oven to start making the gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens