In a mixing bowl, combine all ingredients thoroughly. Use your hands if you're not squeamish.
Preheat a cast iron skillet while making meatballs.
To test seasoning, cook a small piece and taste it. Adjust as necessary.
When you're happy with the seasoning, use a 1 Tablespoon measure to scoop out meat and form into balls (makes 16 meatballs this way) or make them whatever size you like (will change yield).
Place formed meatballs into the preheated skillet (or use a baking sheet or dish)
Bake at 350 for 20-30 minutes, or until cooked through and lightly browned on the outside.
by Dawn Yoder
Trim Healthy Mamas, here's how these fit into our healthy eating plan:
Since venison is naturally lean, on its own it's fine for an E or Fuel Pull style meal. If you have added fat ground into your venison, you'll probably want to plan these meatballs for an S setting.
If using this recipe for an E or Fuel Pull style meal, simply substitute ¼ c egg whites, fresh or carton, for the whole egg in this recipe. If you're using ground venison with no added fat, you might want to add 1 tablespoon of healthy fat/oil such as coconut oil (refined has no flavor) or olive oil. This would result in less than 1 teaspoon fat per serving.