Low Sodium Savory Venison Meatballs
Transform your next meal with these flavorful Low Sodium Savory Venison Meatballs, a wholesome and heart-healthy twist on a classic dish. Made with lean ground venison, whole wheat breadcrumbs, and fresh herbs like parsley, oregano, and thyme, these meatballs are bursting with earthy, savory goodness without the need for added salt. A touch of unsalted chicken stock ensures tender, juicy bites, while a quick sear in olive oil followed by a gentle bake locks in flavor and perfects the texture. Ready in just 40 minutes, these protein-packed meatballs are ideal for anyone looking to enjoy a lower-sodium, nutrient-rich meal. Pair them with your favorite low-sodium sauce or serve alongside a crisp salad for a balanced and satisfying dining experience.
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Ingredients
- 1 pound ground venison
- 1 large egg
- 0.5 cup whole wheat breadcrumbs
- 0.25 cup unsalted chicken stock
- 0.5 cup onion, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
Directions
Step 1
Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or aluminum foil.
Step 2
In a large mixing bowl, combine the ground venison, egg, whole wheat breadcrumbs, and unsalted chicken stock. Mix until just combined.
Step 3
Add the finely chopped onion, fresh parsley, minced garlic, dried oregano, dried thyme, and ground black pepper to the mixture.
Step 4
Use your hands or a spoon to thoroughly mix all the ingredients until everything is evenly distributed.
Step 5
Form the mixture into meatballs, approximately 1 to 1.5 inches in diameter, and place them on the prepared baking sheet, leaving a little space between each meatball.
Step 6
In a skillet over medium heat, heat the olive oil until it shimmers. Carefully add the meatballs in batches, browning them on all sides. Each batch should take about 6-8 minutes.
Step 7
Once browned, transfer the meatballs back onto the baking sheet.
Step 8
Bake the meatballs in the preheated oven for 10 minutes, until fully cooked through and firm.
Step 9
Remove the meatballs from the oven and let them rest for a couple of minutes before serving.
Step 10
Serve the savory venison meatballs with your choice of low sodium sauce or alongside a salad for a complete meal.
Nutrition Facts
| Serving size | (826.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1368.7 |
| Total Fat 71.4g | 0% |
| Saturated Fat 23.0g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 650.4mg | 0% |
| Sodium 809.2mg | 0% |
| Total Carbohydrate 57.8g | 0% |
| Dietary Fiber 10.8g | 0% |
| Total Sugars 7.3g | |
| Protein 120.7g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 290.6mg | 0% |
| Iron 24.6mg | 0% |
| Potassium 2442.4mg | 0% |
Source of Calories