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Venison BBQ Meatballs

Ingredients
  

  • 2 lbs ground Venison
  • 1 large Onion chopped
  • 3 tbsp Worcestershire Sauce
  • 2 tbsp Apple Cider Vinegar
  • 6-8 dashes Tabasco
  • 3 tbsp Mustard
  • 1/2 cup Ketchup
  • 3 tbsp Chili Powder
  • 2 tbsp Garlic Powder
  • 1 tbsp Seasoning Salt
  • 1/4 cup Brown Sugar
  • 1 tbsp Paprika
  • 1 1/2 tsp Black Pepper
  • 1 tsp Liquid Smoke
  • 2 large Eggs
  • 1 3/4 cup Panko bread crumbs
  • 1/4 - 1/2 cup Milk
  • BBQ SAUCE INGREDIENTS
  • 1 cup BBQ Sauce your favorite
  • 1/2 cup water
  • 1/4 cup Orange Marmalade

Instructions
 

  • Measure venison, onion, Worcestershire sauce, apple cider vinegar, tobasco, mustard, ketchup, brown sugar, chili powder, garlic powder, seasoning salt, paprika, black pepper, liquid smoke, eggs, and panko into a large mixing bowl.
  • Add 1/4 cup of milk to mixture and mix with large wooden spoon or by hand.
  • Mixture should easily form into balls. Add more milk if needed.
  • Form meat mixture into desired ball size 1-2 inch balls (If making for an appetizer, for bite-size balls)
  • Place formed balls onto a greased sheet pan.
  • Bake at 350˚ F for 30-40 minutes.
  • Combine BBQ sauce, water, & marmalade in a large pot on medium heat.
  • Gently place cooked meatballs into pot and stir to coat meatballs with sauce.
  • Simmer on low with lid slighly off center for 20-30 minutes. Or in a slow cooker on low for 1-2 hours.