One Skillet Mississippi Venison Meatballs

The rich flavors from the pot roast recipe that we all known and love, in meatball form! These Skillet Mississippi Venison Meatballs are the ultimate comfort food to make all year round.

I just want to give myself a pat on the back for this recipe. My husband and I are still talking about how good these meatballs were a week later. The flavors of these Mississippi Venison Meatballs are rich, and quite possibly, the most flavorful meatballs and gravy I’ve ever had. Did I mentioned this is all made in one skillet? Winning! Plus, we are making this recipe completely from scratch which is, in my opinion, why this recipe tastes so fresh and delicious. These venison meatballs are great served over mashed potatoes, rice or by themselves.

What You’ll Need To Make This:

• Venison: This recipe calls for venison mixed with your favorite added fat. If you already have fat mixed into your venison, you’re ready to go. But if not you’ll need to mix with some ground pork to keep the meatballs nice and moist.
• Dry Ingredients: Seasoned Breadcrumbs, Flour
• Onion
• Egg
• Cheese: You’ll love this recipe topped with freshly grated Parmesan cheese.
• Liquids: Beef Broth, Worcestershire Sauce, Soy Sauce
• Pepperoncini + the Juice from the Jar
• Salt + Pepper

How to Make It:

1. Make and Form the Meatballs: we’ll first combine the ingredients for the meatballs in a large bowl before forming them into equal sized meatballs. For easy math, you can do 12 2 ounce meatballs, or 20 just over 1 ounce sized meatballs. Just adjust the cooking times as needed.
2. Brown the meatballs: we’ll need to brown these meatballs on all sides to get a beautiful brown texture on the exterior.
3. Make a roux: this is our thickening agent! We’ll need to leave a little bit of the grease and brown bits in the pan for the roux to work well. If it doesn’t look like you have much grease left, add equal parts of butter and flour so that the flour all cooks out and you get a nice thick roux.
4. Slowly incorporate the remaining gravy ingredients: taking your time is key here. We want to keep our gravy nice and thick so it’s important to slowly add in the broth.
5. Add back in the meatballs and simmer in the gravy until fully cooked: easy peasy! This took about 15 minutes for my meatballs but keep a good eye on them and don’t overcook them. No one likes a dry meatball!
6. Garnish and enjoy!

Skillet Mississippi Venison Meatballs

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5 from 2 reviews

All of the flavors of the pot roast we all love in meatball form. These warm and inviting  Mississippi Venison Meatballs are smothered in a rich gravy that is to die for.

• Author: Jenn Homa
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x

Ingredients

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For the Meatballs:

• ¼ cup Olive Oil
• 1.5 pound Ground Venison (Mixed with Fat) * See Note
• ½ onion, Finely Diced
• ¼ cup Italian Seasoned Breadcrumbs
• ¼ cup Parmesan Cheese
• 1 Large Egg
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Dried Parsley (or 1 tablespoon Fresh Parsley)
• Salt and Pepper to Taste

For the Mississippi Gravy:

• 3 tablespoons butter
• 5 tablespoons flour
• 2–2.5 cups beef broth
• ¼ cup liquid from jar of pepperoncini
• 1 tablespoon Soy Sauce
• 1 tablespoon Worcestershire Sauce
• 6 pepperoncini
• ¼ cup Parmesan Cheese, For Topping (Plus More If Desired)
• 1 tablespoon Chopped Parsley, To Garnish

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Instructions

1. In a large mixing bowl, add all of the meatball ingredients except the olive oil. Mix using your hands until ingredients are equally distributed but avoid over mixing. Form into equal sized meatballs.
2. In a large cast iron skillet, heat olive oil over medium high heat until shimmering. Add meatballs and brown on all sides. Once browned, remove from the skillet. Drain some grease using a paper towel but leave about 1-2 tablespoons plus any brown bits in the pan. You don’t have to get it completely drained.
3. In the same skillet, melt butter for the gravy. Once melted, sprinkle flour over top and whisk until the flour is thickened. Mix for another 30 seconds then slowly add in broth in small increments whisking constantly as you add it in. You want to keep the flour broth mixture at a low simmer.
4. Add in pepperoncinis, the liquid from the pepperoncinis jar, and soy sauce and Worcestershire sauce. Bring the skillet back up to a simmer then add meatballs back to the skillet. Reduce heat to low, cover with a lid and cook until meatballs are fully cooked through, about 15 minutes

Notes

* If your venison is already premixed with fat, use 1.5 pounds of it. If your venison does not have added fat already, or you prefer add even more: Use 1 pound ground venison mixed with ½ pound ground pork)