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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, ricotta, 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, vibrant, and totally crowd-pleasing.
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Prep Time 15 minutes
Total Time 45 minutes
Course: Dinner, Main Course, Meat
Cuisine: Seasonal
Calories: 1734
Ingredients Equipment Method Nutrition

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
  • 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. In a mixing bowl, combine venison, pork, egg, panko, Calabrian chili, garlic powder, onion powder, salt, and pepper. Mix gently to combine.
  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.

Nutrition

Calories: 1734kcalCarbohydrates: 42gProtein: 158gFat: 99gSaturated Fat: 44gPolyunsaturated Fat: 8gMonounsaturated Fat: 32gCholesterol: 589mgSodium: 1134mgPotassium: 2487mgFiber: 3gSugar: 5gVitamin A: 768IUVitamin C: 3mgCalcium: 431mgIron: 18mg

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