Venison Teriyaki Meatballs
Grilled Venison Teriyaki Meatballs are flavorful and delicious. The perfect appetizer or serve over rice for a main dish that everyone will love.
Servings: 12 Appetizer Servings or 4 Main Dish Servings
Calories: 125kcal
Ingredients
- 1 pound ground venison
- ½ cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons honey
- ½ cup brown sugar
- 1 tablespoon granulated garlic
- ½ teaspoon ground ginger
- 1 tablespoon cornstarch
Instructions
- Build a grill fire with hickory or pecan chunks for smoke flavor.
- Form ground venison into meatballs using a medium cookie scoop. Place on a rimmed baking sheet. Refrigerate until grill is ready.
- In a saucepan, add the soy sauce, rice vinegar, toasted sesame oil, honey, brown sugar, garlic, ginger and cornstarch.
- Whisk together and cook over medium heat until sauce is thickened and bubbly. Remove from heat and set aside.
- Place meatballs on the grill over indirect fire and cook with the grill closed about 8 minutes.
- Place teriyaki sauce in a bowl. Remove meatballs from the grill into the sauce and toss to coat with tongs.
- Return meatballs to the grill and continue to cook until meatballs reach 165° using a digital meat thermometer.
- Place on a serving platter and serve immediately.
Notes
Serving Suggestions: Serve Venison Teriyaki Meatballs as an appetizer or main dish. They are great to serve over rice with broccoli or on hoagie buns for a delicious meatball sub.
Storage: Store leftover meatballs in an airtight container in the refrigerator up to 3 days.
Reheat: Place meatballs in a pan with 1- 2 tablespoons water and cook over medium heat, covered until heated through.
Nutrition
Serving: 1g | Calories: 125kcal | Carbohydrates: 12g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 616mg | Sugar: 10g