Sweet and Sour Venison Meatballs are deliciously baked meatballs drizzled with a delightful homemade sauce and ready in 25 minutes.
This is one of my favorite meals. When I make these meatballs I always have to make a big batch because my family loves them so much! What doesn’t get eaten for dinner is always brought to lunch the next day, but seriously, I rarely have enough leftovers of this recipe.
This is one recipe you’ll want to make again and again.
It’s so simple!
Throw all of the meatball ingredients into a large bowl.
Mix, but don’t overmix.
Form the meatballs and place them in a casserole dish.
Bake for about 15 minutes.
Drizzle with sauce or completely soak–it’s up to you, and serve!
Sweet and Sour Venison Meatballs
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Yield: 40 Meatballs
Serving Size: 5 Meatballs with Sauce
- 2 lb venison, ground
- 1 cup plain breadcrumbs
- 2 eggs
- 4 Tbsp. light brown sugar
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. ground ginger
- 1 Tsp. salt
- 1 1/2 cups of sugar
- 1 cup of apple cider vinegar
- 1/2 cup of ketchup
- 2 Tbsp. soy sauce
- 2 Tsp. garlic salt
- Preheat the oven to 375 ºF
- In a large bowl, mix all of the meatball ingredients together. This should make about 40 meatballs.
- Place the meatballs in a casserole dish and bake for about 15 minutes or until done.
- While the meatballs are baking, combine all of the sauce ingredients together in a saucepan. Bring it to a boil and turn down the heat to simmer for about 7 minutes or until desired thickness.
- Pour the sauce over the meatballs and let’s eat!
These go great with steamed veggies. I love to drizzle some of the sauce over them too! Yummy! It goes great with baked potatoes or served over rice or mashed potatoes, too. It’s also great as leftovers the next day!
The good, the bad and the delicious…
- These delicious meatballs are very high in protein, and high in iron and potassium.
- This meal is also a little high in cholesterol, sodium, carbs, and sugars.
See my tips below for making this a more diet-friendly recipe.
Sweet and Sour Venison Meatballs Nutrition Facts
|Yields: Serves 8||Serving Size: 5 Meatballs with Sauce|
|Calories 436||Calories from fat: 12|
|% Daily Value*|
|Total Fat 6 g||9%|
|Saturated Fat 2 g||11%|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 173 mg||58%|
|Sodium 1584 mg||66%|
|Potassium 639 mg||18%|
|Total Carbohydrates 58 g||19%|
|Dietary Fiber 1 g||3%|
|Sugars 44 g|
|Protein 39 g||78%|
|Vitamin A 3%||Vitamin C 3%|
|Calcium 1%||Iron 35%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
- To help lower the cholesterol use less fat in your ground venison burger. This recipe was calculated using 80/20 ground venison burger because that’s what most hunters use. If yours has less fat it will also have less fat and cholesterol. However, for meatballs, I do not recommend going any less than 10% fat. If so, they will be sort of dry.
- To help lower the sodium use low-sodium sauces and breadcrumbs and maybe use a salt alternative for the added salt in the recipe and/or maybe omit some of the salt.
- To lower the sugar content you could try a sugar alternative. I have never tried that with this recipe, so I can’t guarantee it will taste good. If you try it please come back and let us know how it turned out.
- To lower the carbs look for low carb sauces and breadcrumbs and also think about using a low carb sugar alternative.
- Whatever changes you make, you can recalculate the nutrition facts at myfitnesspal.com