Quick and Easy Venison Firecracker Meatballs

Change up your appetizer game or dinner plans with these sweet and firey venison meatballs.

Whether you serve these Firecracker Venison Meatballs as an appetizer or for dinner, they’re sure to be a hit! The meatballs are baked to tender perfection then smothered in a sweet, spicy, and sticky Asian sauce. The sauce and meatballs are perfectly balanced. You get the hints of sweetness, tanginess, and heat in the sauce and the subtle cheesiness in the venison meatballs. The sauce is sticky and thick, and the venison meatballs are juicy and tender even using a lean meat like venison! The best part is, this recipe comes together with minimal work and can be on the table in less than than 30 minutes.

What You Will Need To Make This Recipe:

For the Venison Meatballs

• Ground Venison (Deer, Elk, Moose, Antelope)
• Panko Breadcrumbs
• Egg
• Garlic
• Fresh Ginger
• Soy Sauce
• Spices: Smoked Paprika, Onion Powder, Salt & Black Pepper
• Green Onions

For the Homemade Firecracker Sauce:

• Buffalo Sauce (Do Not Use Hot Sauce)
• Honey
• Mayonnaise
• Acids: Soy Sauce, Apple Cider Vinegar
• Garlic
• Fresh Ginger
• Spices: Smoked Paprika

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If You Like This Recipe, You Need To Try These:

• Venison Meatball Sub Egg Rolls
• The Viral Smoked Shotgun Shells with Venison
• Easy Cheesy Venison Taco Cups

Firecracker Venison Meatballs

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Tender baked venison meatballs smothered in a sweet, spicy, sticky, and amazingly flavorful firecracker sauce. Whether you serve these Firecracker Venison Meatballs as an appetizer or for dinner, they’re sure to be a hit!

• Author: Jenn Homa
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings as a dinner, 10 servings as an appetizer 1x

Ingredients

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Venison Meatballs

• 1 pound Ground Venison
• 1/3 cup Panko Breadcrumbs
• 1 large Egg
• 1 tablespoon Soy Sauce
• 1 tablespoon Minced Garlic
• 1 tablespoon Minced Ginger
• 1 teaspoon Smoked Paprika
• 1 teaspoon Onion Powder
• Salt and Pepper to Taste
• 1 Green Onion, White Parts, Finely Chopped (Save the Green Parts, to Garnish)

Firecracker Meatball Sauce

• 2/3 cup Buffalo Sauce (Not Hot Sauce)
• 1/2 cup Honey
• 1/4 cup Mayo
• 3 tablespoons Soy Sauce
• 2 tablespoon Apple Cider Vinegar
• 1 teaspoon Minced Garlic
• 1 teaspoon Minced Ginger
• ¼ teaspoon Smoked Paprika

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Instructions

1. Preheat your oven to 375 degrees.
2. Line a baking sheet with parchment paper then set aside
3. In a large bowl, add in the ingredients for the venison meatballs and mix until the ingredients are well combined, avoiding overmixing.
4. Roll into equal sized meatball using an ice cream scooper and place onto the prepared baking sheet. Bake for 18-25 minutes, until cooked through. Smaller meatballs will take less time to cook so monitor the internal temperature closely. If your ground venison is mixed with pork, make sure they are cooked to 165 degrees. If no pork is added, cook until the internal temperature reaches 160 degrees.
5. While the meatballs are cooking, make the sauce. Heat a large skillet or saucepan over low heat. I like to use a skillet big enough to add the meatballs to to toss the sauce in but you can also pour the sauce over the meatballs you serve. To your preheated saucepan, add in sauce ingredients and mix well. Cook for about 5-7 minutes, or until reduced by half, stirring frequently.
6. Once the meatballs are done, toss with the firecracker sauce, and serve, either with toothpicks as an appetizer or over rice with vegetables for dinner. Garnish with green onions.