Venison & Pork Meatballs with Salsa Verde

Juicy venison meatballs get a flavor and fat boost from ground pork and Calabrian chili, then are roasted until perfectly browned. Served over creamy ricotta and finished with a drizzle of salsa verde and flaky salt, these meatballs are rich and vibrant.

Why You'll Love Venison & Pork Meatballs with Salsa Verde

The venison and pork blend bakes for 30 minutes, turned every 5 minutes for even browning, with Calabrian chili worked into the mix for heat. They land on a bed of ricotta, finished with a salsa verde drizzle and flaky salt.

Tips and Tricks

• Make a tester meatball and cook it before forming the rest to adjust seasoning perfectly.
• Turn the meatballs every 5 minutes for even browning and caramelization.
• Don't overmix-gentle hands make for tender meatballs.

Variations

• Swap salsa verde for chimichurri or romesco for a different flavor profile.
• Add grated Parmesan or Pecorino Romano to the meat mixture for umami depth.
• Make them mini for party appetizers or large for hearty mains.

Substitutions

• Use ground beef or turkey if venison isn't available.
• Breadcrumbs can replace panko in a pinch.
• Use whipped feta or Greek yogurt instead of ricotta.

Best Served With

• Grilled sourdough or toasted pita
• Roasted vegetables like zucchini or carrots
• Simple arugula salad with lemon vinaigrette
• Glass of Grenache or dry rosé

How to Store Leftovers

• Store meatballs and ricotta separately in airtight containers. Reheat meatballs in the oven or on the stovetop until warmed through. Add fresh salsa verde before serving.
• Keeps well in the fridge for up to 3 days or freeze for up to 2 months.

Common Questions

Venison & Pork Meatballs with Salsa Verde

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Juicy venison meatballs get a flavor and fat boost from ground pork and Calabrian chili, then are roasted until perfectly browned. Served over creamy ricotta and finished with a drizzle of salsa verde and flaky salt, these meatballs are rich and vibrant.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner, Main Course, Meat

Cuisine: Seasonal

Ingredients Equipment Method Notes

Ingredients

  

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For the Meatballs

• 1 pound ground venison
• ½ pound ground pork
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 large egg beaten
• ¾ cup panko breadcrumbs
• ¼ cup whole milk
• 1 tablespoon crushed Calabrian chili
• Kosher salt to taste
• Freshly ground black pepper to taste

To Plate

• ½ cup ricotta
• 2 tablespoons salsa verde
• Flaky salt to finish

Equipment

• Mixing bowl
• Spoon or scoop
• Measuring spoons
• Parchment paper (optional)
• Baking Sheet

Method

 

1. Preheat oven to 375°F.
2. Stir the panko and the milk together in a large bowl and leave it 5 minutes, until the crumbs go soft and swollen. That is the panade, and it is what keeps a lean venison mix tender: it holds water while the meat contracts and squeezes its own out. Add the ground venison, ground pork, onion powder, garlic powder, egg, Calabrian chili, salt and pepper, and mix with your hands until just combined. Do not overwork it.
3. Cook a small test piece in a skillet to check seasoning. Adjust as needed.
4. Form into 1.5-inch balls and arrange on a baking sheet.
5. Bake for 30 minutes, turning the meatballs every 5 minutes for even browning.
6. Spread ricotta in a shallow serving bowl. Top with meatballs.
7. Drizzle with salsa verde and finish with flaky salt. Serve immediately.

Notes

Storage: cover and refrigerate for up to 3 days. Reheat gently in a low oven or covered in the microwave so the meatballs don't dry out.

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