Venison Meatballs

These Venison Meatballs are a flavorful and hearty Paleo appetizer, packed with protein and aromatic herbs. Perfectly seasoned and baked to perfection, they make a delightful dish to share with friends or family.

Ingredients

• Ground venison - 250 grams
• Almond flour - 30 grams
• Egg - 1 large
• Garlic - 1 clove, minced
• Onion - 50 grams, finely chopped
• Fresh parsley - 15 grams, chopped
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon for cooking
• Tomato sauce - 100 grams for serving (optional)

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine the ground venison, almond flour, egg, minced garlic, chopped onion, parsley, oregano, salt, and black pepper. Mix until well combined.
3. Shape the mixture into small meatballs, about 2.5 cm in diameter.
4. Place the meatballs on a lined baking sheet, ensuring they are spaced apart.
5. Drizzle the olive oil over the meatballs.
6. Bake in the preheated oven for 20 minutes, or until the meatballs are browned and cooked through.
7. Serve hot with tomato sauce on the side, if desired.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, promoting muscle growth and repair.
• Rich in iron and zinc, supporting immune function and energy levels.

Tags