Smoked Venison Meatballs | Pit Boss 1600 Elite | Venison Recipe

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.

Get 2 pounds of ground venison out of the packaging.

Beat 2 eggs in a bowl.

Add Killer Hogs Texas brisket rub to the venison.

Sprinkle salt, pepper, and garlic into the mixture.

Add some Killer Hogs barbecue rub for flavor.

Measure out breadcrumbs by feel and add to the mixture.

Dump all the cheese into the mixture.

Pour the beaten eggs into the mixture as a binder.

Mix all ingredients together until well combined.

Prepare a cooking tray by applying canola oil to prevent sticking.

Form the mixture into large meatballs.

Sprinkle additional Killer Hogs barbecue rub on the outside of the meatballs.

Preheat the Pit Boss 1600 Elite to 250 degrees Fahrenheit.

Place the meatballs on the smoker rack with a water pan for moisture.

Check the internal temperature after 45 minutes.

Let the meatballs rest under foil for 10-15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens