Mediterranean Venison Meatballs with Tzatziki Sauce

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Made with the fresh flavors of kalamata olives, fresh herbs, and nutritious venison, these Mediterannean venison meatballs are the perfect high-protein snack, appetizer, or main course.

A blue pate with four venison meatballs on top

Features

The perfect dinner meal for any time of year that's great for the whole family!
These meatballs have a savory flavor with a tender meatballs texture.
Dietary Features: dairy-free, gluten-free, high-protein.

Why You Will Love This Recipe

This delicious recipe will result in great ground venison meatballs!

Using deer meat as the base, these meatballs are full of healthy protein and great taste from the lean meat. Awesome for deer season.

This recipe avoids the result of tough meatballs by utilizing proper cooking and seasoning methods. For the perfect homemade meatballs every time!

In this post, you will find this Mediterranean venison meatballs recipe, the step-by-step process, expert tips and tricks, and fully answered FAQ. Enjoy!

A picture of Mediterranean venison meatballs.

Ingredient Notes

FOR THE MEATBALLS

Ground venison: This healthy ground meat will be the main ingredient in the meatball recipe. Make sure this is fresh and properly cleaned to avoid any gamey taste. Run your venison through a meat grinder if you need to
Farm fresh eggs: Helping to keep the meatball texture light and airy. This helps to avoid a dense and tough meatball mixture.
Red onion: Adds a creamy and flavorful taste!
Breadcrumbs: You can use gluten-free breadcrumbs if you need them
Kalamata olives: Adds a tangy taste
Parsley: For fresh flavor
Mint: Adds an herbal and fresh flavor to the meatballs
Oregano: Adds an aromatic and warm, pungent taste
Black pepper: To taste
Salt more to taste: To bring out the savory flavors

FOR FRYING

High-temperature oil for frying like avocado oil or coconut oil

FOR THE TZATZIKI SAUCE

Yogurt - A great source of probiotics
Cucumber - For a fresh taste
Kalamata olives - Provide a sweet and fruity taste
Extra-virgin olive oil - To allow for a more vicious sauce
Lemon juice - This will help bring out the other flavors in the sauce
Black pepper - To taste

Step-by-Step Instructions

FOR THE MEATBALLS

In a large bowl, combine all of the meatball ingredients. Using your hands, mix well.
Once the meatball ingredients are mixed well, use a cookie scoop and roll the meat mixture into 1-inch balls (golf ball sizes). Set them aside on a lined cookie sheet.
Add the oil for frying in a large cast iron skillet or large saute pan and neatly arrange all the meatballs inside.
Heat the meatballs over medium heat. Use an oil splatter screen if necessary to protect yourself from oil splatters.
Cook the meatballs for 3-4 minutes on the first side. They are ready to flip when easily released from the bottom of the pan.
Flip and cook on the other side for 3-4 minutes, rotating to the other sides as necessary to ensure an even crust.
Cook the meatballs until an internal temperature of 155 degrees is reached.
Once cooked through, use a slotted spoon to remove the meatballs from the frying pan and set the cooked meatballs on a paper towel to wick away the excess oil.

FOR THE TZATZIKI SAUCE

The next step is to make the sauce! Combine all ingredients in a small food processor or mixing bowl and blend until fine pieces are achieved.
Serve as a dipping sauce with the meatballs.

Storage Instructions

Refrigerate the meatballs in shallow airtight containers or wrap them tightly with heavy-duty aluminum foil or plastic wrap. When properly stored, cooked meatballs will last for 3 to 4 days in the refrigerator.

Arrange meatballs in a single layer on a baking sheet (keep them from touching each other or they will stick together when frozen) and freeze until solid. Transfer the meatballs to a freezer bag or freezer-safe container, label the type of meatball and date, and freeze for 1-2 months.

Notes and Expert Tips

For a lighter option, try making easy-baked venison meatballs by rolling these meatballs, setting them on a baking sheet, and baking at 350°F for 25-30 minutes or until an internal temperature of 155°F is reached.
You could also try baking these meatballs in a slow cooker set to medium-high heat.
For a heartier option, you could mix the pound of venison with a pound of ground beef or ground pork.
Use your favorite pasta sauce, tomato sauce, or cream sauce with thyme sprigs to top these meatballs.
Try tossing these meatballs in a sub roll with some marinara sauce for meatball subs.

Frequently Asked Questions

Making Mediterranean venison meatballs can be brand new to some people; here are some of the most common FAQs I get asked about how to make the perfect meatball.

Would you recommend adding parmesan cheese?

You could! Or make this recipe your own by adding garlic cloves, dijon mustard, red wine, tomato paste, tomato puree, heavy cream, a pinch of sugar or brown sugar, or an extra teaspoon of salt. Or top this recipe with your favorite sauce, like sweet and sour sauce.

What are your favorite ways to consume these meatballs?

A: I like consuming these great meatballs with a side salad, mashed potatoes, or over egg noodles.

Is venison considered healthy meat?

Yes, venison and all other game meats have so many health benefits. A pound of ground venison is high in protein and low in fat. You will notice a huge difference when cooking with a venison burger compared to a beef burger.