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–+ servings
Four browned meatballs are served on a bed of rice, topped with sliced cucumbers and sesame seeds, on a dark plate.

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
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Main Course, Meat
Cuisine: Fusion, Korean-Inspired
Calories: 1530
Ingredients Equipment Method Nutrition Notes

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

Notes

Storage: cover and refrigerate for up to 3 days. Reheat the meatballs in a 350°F oven; keep the rice and cucumber salad in separate containers.

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