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Venison Stuffing Balls - Karyl's Kulinary Krusade
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5 from 18 votes

Venison Stuffing Balls

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Servings: 18 stuffing balls


  • 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


  • 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