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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
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 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
Rice & Cucumber Salad
  • 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. Cook a small test piece in a skillet to check seasoning. Adjust as needed.
  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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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