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Venison Stuffing Balls are a perfect holiday appetizer. With a bold combination of venison, cranberries, and seasonings, these are sure to be a hit with your guests. Easy to make and ready in under 30 minutes, you can also make the filling ahead and bake as needed.
This post and recipe card updated November 18, 2019
Until a few years ago I wouldn’t have been caught dead eating game meat. I’m from Maryland, and very few of my friends ever hunted or even ate game meat.
Once I finally gave in and tried it, I became a believer. Now I’ll choose bison burgers if they’re on the menu at a restaurant, and I always have venison in my freezer.
Venison Cheesesteak Sloppy Joes are a fantastic twist on the traditional sandwich, and it has been in the Top 5 recipes on the blog for the last 3 years.
In the spirit of the holiday season, I wanted to create an appetizer that combined the flavors of the season and gave me a new way to prepare venison, so I created Venison Stuffing Balls
WHY THIS RECIPE WORKS
- You can make the mixture ahead and roll/bake as needed
- They’re great as appetizers or a snack during the holidays
- They’re easy to make and ready in about 30 minutes
Venison Stuffing Balls are so delicious! The mild flavor of the stuffing works really well with the sharp cheddar cheese and tart cranberries. The first time I made them I devoured them in record time. By myself. And that’s why I avoid making them unless it’s for a crowd.
WHAT’S SO GREAT ABOUT VENISON?
Yes, I know, venison can be intimidating, and I wouldn’t even consider trying it for a LONG time. As a matter of fact, the first time I cooked venison to test for my Venison Cheeseburgers I closed my eyes and took a deep breath before the first bite. But I’m so glad I took that leap.
Venison, and game meat, in general, are very lean meats. So yes, you do have to add fat as you cook or it will be dry. But a little bit of fat goes a long way. Venison is also:
- high in iron, so it may help people who are iron deficient
- lower in calories than beef or pork
- much lower in fat than beef
INGREDIENT TIPS FOR VENISON STUFFING BALLS
I buy frozen ground venison at Sprouts Farmer’s Market. I’m sure other specialty and smaller markets have it as well.
For this recipe, you really need to use Dry Stuffing Mix rather than leftover stuffing. I prefer cornbread flavor, but you can use your favorite.
To add moisture to the Venison Stuffing Balls I add egg and Homemade Vegetable Broth. If you’re using store-bought broth, look for low sodium or no salt added.
With my other venison recipes, I use bacon to add fat and flavor to the meat. But Venison Stuffing Balls don’t need bacon at all. Yikes…I can’t even believe I just said that! But the other ingredients add more than enough flavor.
IMPORTANT: After combining all of the ingredients, let the mixture rest for about 5 minutes. This allows the egg and broth to absorb better, so the balls stay together once rolled.
Use a Small Cookie Scoop to form the Venison Stuffing Balls. I use a 1 5/8″ scoop and yield 36 balls from the full recipe.
STEP BY STEP INSTRUCTIONS
Cook venison in a skillet with a little bit of butter until venison is just browned through. Add onion, celery, onion powder, garlic powder, and oil, and cook for about 5 minutes
In a large bowl, combine stuffing mix, cheese, and cranberries
When the meat mixture is cool, add to the bowl. Add broth and eggs, combine well, and allow to rest for 5-10 minutes
Use a small cookie scoop to form the mixture into balls. Transfer the scoop to your hands and squeeze the mixture slightly to help keep the balls together. Place on a baking sheet lined with parchment paper.
Bake for 12-15 minutes, and serve immediately
Venison Stuffing Balls are best right out of the oven and trust me, they won’t last long. I serve them with Whole Berry Cranberry Sauce for dipping.
FREQUENTLY ASKED QUESTIONS
Can I use something other than venison? Try breakfast sausage, pork sausage, or turkey sausage.
Can you prep ahead? Absolutely! When the mixture is fully combined with the broth and eggs, transfer it to an airtight container and store in the fridge for 1-2 days. Remove from the fridge 30 minutes before rolling into balls
MORE VENISON RECIPES
MORE DELICIOUS APPETIZER RECIPES
- Pigs in an Everything Blanket
- Hot Muffaletta Sliders
- Baked Pumpkin Spice Wontons
- Homemade Falafel
- Marinated Steak Vegetable Roll Ups
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Venison Stuffing Balls
Venison Stuffing Balls are a perfect holiday appetizer. With a bold combination of venison, cranberries, and seasonings, these are sure to be a hit with your guests. Easy to make and ready in under 30 minutes, you can also make the filling ahead and bake as needed.
Ingredients
- 16 ounces ground venison meat
- 1 stalk celery, diced
- 1/2 medium onion, diced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon avocado oil (or canola oil)
- 1/2 tablespoon butter
- 1/2 cup aged cheddar cheese, shredded
- 1 box stuffing mix
- 4 tablespoons dried cranberries, chopped
- 1 cup broth (vegetable or chicken)
- 2 large eggs, whisked
Instructions
- Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
- Melt butter in large skillet over medium heat. Add venison and cook until browned and cooked through. As meat cooks, break up into small pieces. Add onion, celery, onion powder, garlic powder, and oil, and cook for about 5 minutes, until onions are translucent and celery is tender. Remove and set aside to cool
- In large bowl, combine stuffing mix, cheese, and cranberries. When meat mixture is cool, add to bowl. Add broth and eggs, combine well, and allow to rest for 10 minutes
- Use small cookie scoop to form mixture into balls. You may also want to transfer scoops to hands and squeeze mixture together to help keep balls together.
- Bake for 12-15 minutes, or until breading is golden brown and mixture is cooked through. Serve immediately
- YIELD: 36 stuffing balls
Notes
For this recipe, you really need to use a dry stuffing mix rather than leftover stuffing. I prefer cornbread flavor, but you can use your favorite
IMPORTANT: After combining all of the ingredients, let the mixture rest for about 5 minutes. This allows the egg and broth to absorb better, so the balls stay together once rolled.
Use a small cookie scoop to form the balls. I use a 1 5/8″ scoop and yield 36 stuffing balls from the full recipe
Serve the venison stuffing balls with a whole berry cranberry sauce for dipping
FREQUENTLY ASKED QUESTIONS
Can I use something other than venison? Try breakfast sausage, pork sausage, or turkey sausage.
Can you prep ahead? Absolutely! When the mixture is fully combined with the broth and eggs, transfer it to an airtight container and store in the fridge for 1-2 days. Remove from the fridge 30 minutes before rolling into balls
Nutrition Information:
Yield: 9 Serving Size: 4 stuffing ballsAmount Per Serving: Calories: 233Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 111mgSodium: 206mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 21g
Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc
Nicole says
I haven’t had venison since I was a kid, and definitely haven’t tried eating it this way. Very creative and I’m sure it was delicious.
Karyl says
Thanks Nicole! Yes, they are really delicious. They work well with regular sausage too
Alisa Infanti says
Wow what a great idea! Do you think this would work with ground turkey?
Karyl says
I haven’t tried them with ground turkey Alisa, but I think they would work well. If you try it with turkey, I’d love to hear how you liked them
Asia says
This looks really good. And I know the unique taste of vension (including boar, hares, partridges, etc.) from my childhood but somehow in the adult life I don’t eat such meat any more. However I may try to use your recipe with the regular ground pork.
Karyl says
Yes, regular ground pork would work really well for these too. Thanks for stopping by!
Namrata Cooks says
These look perfect …Your recipes are so appetizing !
Karyl says
Thank you so much! I appreciate it
Gingey Bites says
Well, I love game and think these look delicious! A perfect nibble for family and friend Christmas get-togethers!
Karyl says
Thank you! Yes, these are perfect for the holidays…or really any time
Jere Cassidy says
Love the idea of stuffing balls. I have never had venison but would love to try it someday.
Karyl says
Thanks Jere! The stuffing balls are a perfect snack or appetizer
Rezel Kealoha says
Stuffing balls are such a great idea!! Such a great idea for parties too for this time of year!
Karyl says
Thanks Rezel!
April says
These look amazing! I also would like to know what would be a good meat substitute.
Karyl says
Thanks April! Sausage would be very good substitute
Stephanie says
What a unique twist on stuffing! They look so good 🙂 What could you substitute if you can’t get ahold of venison?
Karyl says
Thanks Stephanie! Sausage would work just as well as venison
Martha Albers says
These really look savory! I am a fan of game or tame meat. Just had a discussion today with a butcher about rabbit….which he had never tasted. Great recipe!
Karyl says
I’ve never tasted rabbit…baby steps for me 🙂
swathi says
This Vension stuffing balls looks delicious. I haven’t tried vension meat. Great side dish for holiday parties.
Karyl says
Thanks Swathi!
Elizabeth | The Recipe Revival says
Yum! These would be a huge hit at my house! I will have to try them soon.
Karyl says
Thanks Elizabeth! I hope you enjoy them as much as I do
Helene says
That is why I like venison meat, it tastes better as it’s more intense in flavors and it’s rich in iron as you mentioned too. I am always deficient on iron since teenage years and doctors usually tell you to eat more wild game. That’s something I can life with because this kind of meat is usually super delicious!
Karyl says
Yes, I agree with you on the flavors Helene. I’m iron deficient as well, and venison is a great way to help with that
Patty says
Love venison, have loved it all my life as all my uncles were hunters, a venison stuffing is a great idea!
Karyl says
Thanks Patty! I hope you like them as much as I do
Carmen says
I have to admit, I’ve never tried venison, but you made a great argument for it. I’ll have to pick some up to try the next time I am at the store. 🙂
Karyl says
Haha thanks Carmen! I hope you get a chance to try it out
Anne-Marie says
I love venison, this sounds like a easy and delicious recipe!
Karyl says
It is both easy and delicious! I have to stop myself from devouring them right out of the oven
Elizabeth says
I love the sound of these! I’m a big fan of venison (we have some great produce in Scotland), so I’ll definitely be trying these over the festive season!
Karyl says
Thanks Elizabeth! I hope you enjoy them as much as I do
Jenn says
These sound delicious, my mom always talks about loving venison so now I know what to make for her to bring it back!
Karyl says
That’s awesome Jenn! I hope she likes them as much as I do
Catherine Brown says
This is certainly a creative use of venison! Your photos are beautiful too. 🙂
Karyl says
Thank you so much Catherine! I appreciate it
Maman de sara says
I never tried venison, I wonder how does it taste like!
Wow I should try your recipe!
Karyl says
Venison has to be seasoned properly and fat added…the taste is similar to beef, but it does have a little bit more powerful flavor