Whole30 Savory Venison Meatballs
Elevate your dinner menu with these Whole30 Savory Venison Meatballs, a perfect blend of lean ground venison and wholesome seasonings for a flavorful, protein-packed dish. This recipe combines ground venison with almond flour, fresh parsley, and a medley of spices like garlic, onion, oregano, and thyme to create tender, well-seasoned meatballs that are both gluten-free and paleo-friendly. Lightly seared in coconut oil for a golden crust before finishing in the oven, these meatballs are juicy, satisfying, and incredibly versatile. Ready in just 40 minutes, they make an excellent weeknight meal or Whole30-compliant appetizer when served alongside zoodles, cauliflower rice, or a crisp green salad. Perfect for those following the Whole30 program or anyone seeking a healthy, delicious alternative to traditional meatballs!
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Ingredients
- 1 pound ground venison
- 0.5 cup almond flour
- 1 large egg
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons coconut oil
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the ground venison, almond flour, egg, onion powder, garlic powder, oregano, thyme, salt, pepper, and chopped parsley.
Step 3
Mix all the ingredients thoroughly until well combined, ensuring the spices are evenly distributed throughout the meat mixture.
Step 4
Using your hands, shape the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet. You should have approximately 16 meatballs.
Step 5
In a large skillet, heat the coconut oil over medium-high heat. Once the oil is hot, add the meatballs in batches to avoid overcrowding the pan.
Step 6
Sear the meatballs for about 2-3 minutes on each side until they are browned but not fully cooked through.
Step 7
Transfer the seared meatballs back to the baking sheet and place them in the preheated oven.
Step 8
Bake the meatballs for 15-20 minutes or until they are cooked through and reach an internal temperature of 160°F (71°C).
Step 9
Serve the meatballs warm, garnished with additional chopped parsley if desired.
Nutrition Facts
| Serving size | (603.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1367.1 |
| Total Fat 91.5g | 0% |
| Saturated Fat 42.8g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 650.4mg | 0% |
| Sodium 1530.1mg | 0% |
| Total Carbohydrate 17.2g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 2.0g | |
| Protein 120.2g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 207.4mg | 0% |
| Iron 19.5mg | 0% |
| Potassium 1659.8mg | 0% |
Source of Calories