Mozzarella-Stuffed Venison Meatballs
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Follow along for Jenn Homa’s take on tender and flavorful homemade venison meatballs stuffed with gooey mozzarella cheese.
Venison Meatball Recipe
Follow along to make melt-in-your-mouth mozzarella bombs.
Recipe by Jenn Homa
Prep Time
15 min
Cook Time
20 min (Oven)
5 hours (Slow Cooker)
5 hours (Slow Cooker)
Total Time
35 min (Oven)
5 hours, 15 min (Slow Cooker)
5 hours, 15 min (Slow Cooker)
Ingredients
- 1 pound Ground Venison (with added fat preferred)
- 1 Large Egg
- ¼ cup Italian seasoned Breadcrumbs
- ¼ cup grated Parmesan
- ¼ cup finely chopped Onion
- 2 tablespoons chopped Fresh Parsley, plus more for serving
- 1 tablespoon minced Garlic
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 4 ounces Mozzarella, cut into 20 cubes
- To serve: cooked Spaghetti and warmed Marinara
Instructions
- Set your Mozzarella aside, then combine all other meatball ingredients in a large mixing bowl.
- Form into 20 rough meatballs. Press your thumb into the middle of each meatball, making a space large enough for the Mozzarella. Place the Mozzarella into the indent, enclose the meat around the cheese, and roll into meatball form.
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To cook the meatballs:
Slow Cooker Method:
– Place the meatballs into the bottom of your slow cooker.
– Pour Marinara sauce over top of the meatballs.
– Cook on low for 5 hours.
Oven Method:
– Place the meatballs onto a large baking sheet.
– Bake at 400 degrees for 20 minutes, flipping halfway.
– Remove once meatballs reach 165°F. - Serve warm with Marinara sauce, plus Spaghetti, if desired, and garnish with Fresh Parsley.
