Spicy Venison & Kimchi Meatballs

Savory, spicy venison meatballs get a tangy punch from kimchi and garlic, then are paired with sesame-soy rice and crisp cucumber salad for balance.

Why You'll Love Spicy Venison & Kimchi Meatballs❤️

These meatballs are a perfect marriage of heat and freshness. The venison brings a rich, clean flavor that pairs perfectly with the tangy punch of kimchi, balanced by the nuttiness of sesame-soy rice. A crisp cucumber salad keeps the dish refreshing, making it craveable from first bite to last.

Tips and Tricks

• Use onion juice in the mix to keep meatballs moist without extra fat.
• Adjust gochujang to control heat level.
• For a crisp exterior, sear meatballs in sesame oil before baking.

Variations

• Swap kimchi for pickled radish for a milder profile.
• Add Korean BBQ sauce for a sweet-smoky twist.
• Use brown rice instead of jasmine for a nuttier flavor.

Substitutions

• Panko breadcrumbs → crushed rice crackers for gluten-free option.
• Sesame oil → avocado oil for a lighter flavor.
• Soy sauce → tamari for gluten-free alternative.

Best served with

• Korean sesame cucumber salad
• Chilled soju or light lager
• Gochujang mayo for extra creaminess

How to Store Leftovers

• Store meatballs and rice separately in airtight containers for up to 3 days.
• Reheat meatballs in a hot skillet to preserve texture.
• Cucumber salad is best fresh, but keeps up to 24 hours.

Spicy Venison & Kimchi Meatballs

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Savory, spicy venison meatballs get a tangy punch from kimchi and garlic, then are paired with sesame-soy rice and crisp cucumber salad for balance.

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Prep Time 30 minutes mins

Total Time 45 minutes mins

Course: Dinner, Main Course, Meat

Cuisine: Fusion, Korean-Inspired

Calories: 1530

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 lb ground venison
• ½ cup kimchi finely chopped
• ¼ cup grated onion with juice
• 3 cloves garlic minced
• 1 egg
• ½ cup panko breadcrumbs
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon gochujang optional
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup cooked jasmine rice
• 2 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 large cucumber thinly sliced
• 2 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 tablespoon sesame seeds

Equipment

• Mixing Bowls
• Large skillet (optional for searing)
• Small whisk
• Cutting board
• Chefs knife
• Baking sheet lined with parchment

Method

 

Make the Meatballs

1. Preheat oven to 400°F (200°C).
2. In a mixing bowl, combine ground venison, kimchi, grated onion (with juice), garlic, egg, panko, sesame oil, soy sauce, gochujang (if using), salt, and pepper.
3. Mix until just combined - avoid overmixing to keep meatballs tender.
4. Form into 1½-inch meatballs and arrange on a parchment-lined baking sheet.
5. Bake for 15-18 minutes, or until internal temperature reaches 160°F (71°C).

Prepare Rice & Cucumber Salad

1. While meatballs bake, combine soy sauce, sesame oil, and rice vinegar into the cooked rice, folding to coat evenly.
2. In a separate bowl, toss cucumber slices with rice vinegar, sugar, and sesame seeds.

Nutrition

Calories: 1530kcalCarbohydrates: 86gProtein: 122gFat: 75gSaturated Fat: 22gPolyunsaturated Fat: 19gMonounsaturated Fat: 22gTrans Fat: 0.02gCholesterol: 527mgSodium: 7426mgPotassium: 2039mgFiber: 4gSugar: 9gVitamin A: 334IUVitamin C: 6mgCalcium: 221mgIron: 19mg

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