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Home » Blog » Entrée

Mediterranean Venison Meatballs with Tzatziki Sauce

Published: Aug 9, 2022 by Emily Kyle · This post may contain affiliate links, as an Amazon Associate I earn from qualifying purchases.

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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.
A picture of Mediterranean venison 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.

A blue pate with four venison meatballs on top

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.

A picture of Mediterranean venison meatballs.

More Venison Recipes You Will Love

  • Easy Venison Roast with Backstrap or Loin
  • Easy Savory Venison Seasoning Rub
  • Easy Grilled Venison Steak Recipe
  • What Does Venison Taste Like? Delicious & Nutritious!
A picture of Mediterranean venison meatballs.

Mediterranean Venison Meatballs with Tzatziki Sauce

Author: Chef Phil Kyle
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 32 meatballs
Calories 73 kcal

Ingredients
  

For The Meatballs

  • 2 pounds ground venison
  • 2 large farm fresh eggs
  • ½ cup minced red onion
  • ½ cup breadcrumbs
  • ½ cup kalamata olives
  • ¼ cup freshley chopped parsley
  • 1 teaspoon freshly chipped mint
  • 1 teaspoon freshly chopped oregano
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 2 tablespoons oil for frying like avocado or coconut oil

For The Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 1 mini cucumber, diced small
  • 1 tablespoon minced kalamata olives
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • ½ teaspoon ground black pepper

Instructions
 

  • In a large bowl, combine all of the meatball ingredients. Using your hands, mix well.
  • Once the meatball ingredients are mixed well, roll into 1" meatballs. Set aside.
  • Add the oil for frying in a large cast iron skillet and neatly arrange all of the meatballs inside.
  • Heat the meatballs over medium-high 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 they are easily released from the bottom of the pan.
  • Cook the meatballs until an internal temperature of 155°F is reached.

For The Tzatziki Sauce

  • Combine all ingredients in a small food processor and blend until fine pieces are achieved.
  • Serve as a dipping sauce with the meatballs.

Nutrition

Serving: 3meatballs with sauce | Calories: 73kcal | Carbohydrates: 2g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 74mg | Potassium: 117mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 26IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?Let us know how it was!

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Hi, we're Emily and Phil Kyle! A Dietitian and Chef combo teaching you how to cook venison with easy, approachable recipes.

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