In the Kitchen: Venison Meatball Sliders

One of the best parts of bowhunting is enjoying the tasty rewards after season’s end. Meatball sliders are always a crowd pleaser, but especially when they’re made with healthy, delicious venison.

Venison Meatball Sliders
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Yield: 12 Sliders
Serving Size: 1 Slider
Calories per serving: 412
Fat per serving: 10 g

Ingredients

For the meatballs

  • 2 lbs venison, ground
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup milk
  • 3 garlic cloves, minced
  • 1/2 onion, diced (optional)
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 12 slices of deli style mozzarella cheese
  • 12 slider rolls, split

For the sauce:

  • 28 oz. of crushed tomatoes in puree
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder

Instructions

Let’s start the sauce first. In a large kettle, add the tomatoes, salt, black pepper, oregano, basil, onion powder and garlic powder and heat until it boils–just a couple of minutes. Then turn the heat to low.

Now let’s make the meatballs. Mix the venison, Italian breadcrumbs, salt, black pepper, oregano, basil, onion powder garlic powder, milk, minced garlic, and diced onions together in a large bowl.

Take a heaping tablespoon of the mixture and roll it into a ball. Try to make 12 meatballs with the same amount of meat. You can slightly flatten the meatballs if you’d like.

Place the meatballs in a 9″ x 13″ casserole dish and pour the homemade sauce over the meatballs and bake at 375 °F for about 20 minutes or until done.

Split the rolls and cut the cheese diagonally and put 1/2 of a piece of mozzarella on the bottom of the roll.

When the meatballs are done, top the roll with a meatball, a couple of tablespoons of sauce, the other half of the mozzarella cheese and then the top of the roll.


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