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Three browned meatballs sit on a bed of white ricotta cheese, topped with a drizzle of vibrant green pesto sauce.

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
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Main Course, Meat
Cuisine: Seasonal
Ingredients Equipment Method Notes

Ingredients
  

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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