Savory Venison Meatballs in Tomato Sauce Recipe

You need a hero on a Wednesday night. I get it. The clock is ticking, and everyone is hungry.

You want something that feels special. Something hearty and packed with flavor. But you don’t have hours to spend at the stove.

That’s where these Savory Venison Meatballs in Tomato Sauce come in. They are your weeknight rescue mission. We’re talking rich, gamey flavor in a rich, garlicky sauce. All in about 45 minutes, mostly hands-off.

Forget dry, boring meatballs. These are tender, juicy, and simmered in a simple, from-scratch sauce that tastes like it cooked all day. Let’s make your pasta night legendary. If you love a great creamy pasta, you should also try our Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.

Recipe Overview

• Cuisine: Italian-Inspired
• Category: Main Course / Appetizer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6

Ultimate Guide to Savory Venison Meatballs in Tomato Sauce

This is your only guide. Why? Because I built it for speed and maximum taste.

Venison is a flavor powerhouse. It’s leaner than beef, so we add a few simple tricks to keep it moist. The sauce is a quick marinara that cooks right alongside the meatballs.

You get two incredible flavors melding in one pan. It’s efficient cooking at its best. Perfect for a cozy Italian dinner or as a standout appetizer.

You can do this. I’ll walk you through every simple step.

The Simple Ingredients

Check your pantry first. You probably have most of this already. That’s the beauty of this recipe.

Recipe

Savory Venison Meatballs in Tomato Sauce Recipe

Make Savory Venison Meatballs in Tomato Sauce Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Olyvia Thompson

Prep: 15 min | Cook: 30 min | Total: 45 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• 1 lb ground venison
• 1/2 cup breadcrumbs (Panko or regular)
• 1/3 cup grated Parmesan cheese
• 1 large egg
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (for browning)

Let’s Get Cooking! (The Step-by-Step)

1

Make the meatball mix. In a large bowl, combine the venison, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Use your hands to mix it gently. Don’t overwork it!

2

Form the meatballs. Roll the mixture into balls, about 1.5 inches wide. You should get 18-20. This goes fast.

3

Brown them quick. Heat the 2 tbsp olive oil in a large, oven-safe skillet over medium-high heat. Add the meatballs. Brown them for about 2 minutes per side. We’re not cooking them through, just getting a nice crust. Remove them to a plate.

4

Start the sauce. In the same skillet, add 1 tbsp more oil. Sauté the onion for 3-4 minutes until soft. Add the garlic and cook for 1 more minute until fragrant.

5

Simmer. Pour in the crushed tomatoes. Add the basil and red pepper flakes. Stir and let it come to a gentle bubble. Season with salt and pepper.

6

Bake to perfection. Nestle the browned meatballs back into the sauce. Transfer the whole skillet to the preheated oven. Bake for 20 minutes. This cooks the meatballs through and lets the flavors marry.

Notes

Enjoy your homemade Savory Venison Meatballs in Tomato Sauce Recipe!

Nutrition Information

Calories: ~320

Protein: 28g

Fat: 16g

Saturated Fat: 4g

Carbohydrates: 18g

Fiber: 3g

Sugar: 8g

Sodium: 750mg

Did You Make This?

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For the Meatballs:

• 1 lb ground venison
• 1/2 cup breadcrumbs (Panko or regular)
• 1/3 cup grated Parmesan cheese
• 1 large egg
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (for browning)

For the Tomato Sauce:

• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

Let’s Get Cooking! (The Step-by-Step)

Ready? Put on some music. Preheat your oven to 375°F (190°C). This is a one-pan wonder.

1. Make the meatball mix. In a large bowl, combine the venison, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Use your hands to mix it gently. Don’t overwork it!
2. Form the meatballs. Roll the mixture into balls, about 1.5 inches wide. You should get 18-20. This goes fast.
3. Brown them quick. Heat the 2 tbsp olive oil in a large, oven-safe skillet over medium-high heat. Add the meatballs. Brown them for about 2 minutes per side. We’re not cooking them through, just getting a nice crust. Remove them to a plate.
4. Start the sauce. In the same skillet, add 1 tbsp more oil. Sauté the onion for 3-4 minutes until soft. Add the garlic and cook for 1 more minute until fragrant.
5. Simmer. Pour in the crushed tomatoes. Add the basil and red pepper flakes. Stir and let it come to a gentle bubble. Season with salt and pepper.
6. Bake to perfection. Nestle the browned meatballs back into the sauce. Transfer the whole skillet to the preheated oven. Bake for 20 minutes. This cooks the meatballs through and lets the flavors marry.

What to Serve With This Dish

This dish is the star. Pair it with simple sides to make a full, fast meal.

For the classic pasta night, toss the meatballs and sauce with a pound of cooked spaghetti. It’s the ultimate spaghetti and meatballs.

Want something lighter? Serve them over a heap of zucchini noodles or creamy polenta. A simple green salad with Italian dressing on the side is perfect. For another fantastic chicken dish with a bright, lemony sauce, check out our Zesty Chicken Francese.

For appetizer ideas, stick a toothpick in each meatball. Serve them straight from the skillet with extra Parmesan for sprinkling.

Make This Recipe Your Own (Quick Swaps)

No venison? No problem. Life happens. Use these easy swaps.

Use ground beef or a mix of beef and pork. The cooking time stays the same. You’ll still get amazing meatballs.

Out of breadcrumbs? Use rolled oats pulsed in a food processor. Or use crushed crackers. It works in a pinch.

Want a richer sauce? Stir in a splash of heavy cream or a tablespoon of butter at the end. It adds a lovely, smooth finish.

How to Store Leftovers (If You Have Any!)

These reheat beautifully. Let the skillet cool down first.

Store the meatballs and sauce in an airtight container in the fridge. They’ll be good for up to 4 days.

You can also freeze them for up to 3 months. I like to freeze them in single-serving portions for a future emergency dinner.

To reheat, warm them gently in a saucepan on the stove with a splash of water. Or use the microwave.

NUTRITION INFORMATION

• Calories: ~320
• Protein: 28g
• Fat: 16g
• Saturated Fat: 4g
• Carbohydrates: 18g
• Fiber: 3g
• Sugar: 8g
• Sodium: 750mg

*Estimates are per serving, assuming 5 servings. For exact counts, use your preferred calculator with specific brands.

FREQUENTLY ASKED QUESTIONS

Can I make these meatballs ahead of time?

Absolutely! You can form the meatballs and keep them covered in the fridge for a day before browning and baking. This is a major time-saver.

My venison is very lean. How do I keep the meatballs moist?

The egg, breadcrumbs, and Parmesan add moisture and fat. Don’t skip them! Also, avoid over-baking. 20 minutes in the oven is perfect.

Do I have to use an oven-safe skillet?

It makes life easier. If you don’t have one, brown the meatballs in a regular skillet. Then transfer everything to a baking dish for the oven step.

See? You just made a restaurant-worthy Italian dinner on a busy night. Your kitchen smells incredible. You are the weeknight hero.

This recipe proves that big flavor doesn’t need complicated steps. It just needs a good plan and a hot skillet. For another incredibly juicy and flavorful chicken recipe that’s perfect for any night, don’t miss our Savory Melt-in-Your-Mouth Chicken.

Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!