Description
Juicy venison meatballs coated in a bold Asian zing sauce! A perfect blend of sweet, savory, and spicy flavors. Try this easy recipe today!
Ingredients
Scale
For the Venison Meatballs:
- 1 pound ground venison
- 1/2 cup panko breadcrumbs
- 1 egg, beaten
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon green onions, chopped
For the Asian Zing Sauce:
- 1/3 cup honey
- 1/3 cup low-sodium soy sauce
- 1 tablespoon sriracha or chili paste
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch (optional)
- 2 tablespoons water (if using cornstarch)
Instructions
Step 1: Prepare the Meatballs
- In a large bowl, combine ground venison, panko breadcrumbs, egg, soy sauce, sesame oil, garlic, ginger, salt, black pepper, and red pepper flakes.
- Mix gently using your hands or a spoon until well combined.
- Roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
Step 2: Cook the Meatballs
Oven Method:
- Preheat the oven to 400°F (200°C).
- Bake for 12-15 minutes, until the meatballs are cooked through and slightly browned.
Skillet Method:
- Heat 1 tablespoon oil in a pan over medium heat.
- Cook the meatballs, turning occasionally, until browned and fully cooked (10-12 minutes).
Step 3: Make the Asian Zing Sauce
- In a saucepan over medium heat, combine honey, soy sauce, sriracha, rice vinegar, sesame oil, garlic, and ginger.
- Stir well and let simmer for 3-5 minutes.
- If using cornstarch, mix it with 2 tablespoons of water and stir into the sauce until thickened.
Step 4: Coat the Meatballs
- Add the cooked meatballs to the saucepan and toss gently to coat.
- Simmer for another 2-3 minutes to let the flavors meld.
Step 5: Serve
- Garnish with sesame seeds and chopped green onions.
- Serve with steamed rice, noodles, or stir-fried vegetables.
Notes
- Don’t overmix the meatball mixture to keep them tender.
- Use wet hands when rolling meatballs to prevent sticking.
- Adjust spice level by adding more or less sriracha.
- Store leftovers in an airtight container for up to 3 days.
- Freeze uncooked meatballs for up to 3 months for easy meal prep.
- Prep Time: 15minutes
- Cook Time: 15minutes