How to Make the Best Grilled Venison Meatballs

Dig into the freezer, get the freshest herbs and ingredients you can, and whip up these delicious grilled venison meatballs.

How to Make the Best Grilled Venison Meatballs

Meatballs are one of the most versatile things you can make with ground venison for several reasons, among them being that they can serve as appetizers, the main course or an addition with pasta.

First, of course, you need ground venison. Whether it's whitetail, elk or something else, your preparation in the field, after you get home (or at the processor) and then in the kitchen makes the difference. Using fresh herbs and spices, of course, also helps with any dish. If you're searching for a little plastic container of something in the pantry that's been in there so long you don't remember buying it, get some fresh items.

Here's a great recipe from Camp Chef for grilled venison meatballs stuffed with basil and mozarella. Sounds great!

  • Ground beef - 1 1/2 lbs
  • Sausage - 1/2 lb
  • Bread crumbs - 1/2 cup
  • Plain yogurt - 3/4 cup
  • Milk - 1/4 cup
  • Eggs - 2
  • Diced fire roasted tomatoes - 14 oz can
  • Chopped garlic - 2 Tablespoons
  • Parmesan cheese - 1/2 cup
  • Dried parsley - 1/2 Tablespoon
  • Dried oregano - 1/2 teaspoon
  • Kosher salt - 1 1/2 teaspoons
  • Black pepper - to taste
  • Camp Chef's All Purpose Seasoning or your favorite rub - to taste
  • Fresh mozzarella, shredded - 1 cup
  • Fresh basil - chopped


Turn pellet grill or grill to high. If using SmokePro SG, turn to direct heat mode.

Using a medium sized bowl, mix bread crumbs, yogurt, milk, eggs, chopped garlic, Parmesan cheese, parsley, oregano, salt and pepper.

In a different bowl, mix ground beef and sausage together than add to the bread crumb mixture and combine.

Ball meat mixture into 4 oz sized balls. Roll balls in your favorite rub or Camp Chef All Purpose Seasoning. Set on jerky rack with a cookie sheet or roasting pan underneath to catch grease drippings. You can also cook it directly on a baking sheet or cast iron dish.

Grill meatballs until internal temperature reaches 155 degrees F. Then sprinkle fresh mozzarella onto meatballs and finish grilling until internal temperature reaches 165 degrees F.

While grilling the meatballs, heat up fire roasted tomatoes in a cast iron skillet.

When meatballs are finished remove from grill and cover with fire roasted tomatoes and fresh basil.


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