Venison Meatballs with Cranberry-Apple Glaze
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 32 appetizers
  • 2 pounds ground venison or elk
  • 1 cup bread crumbs
  • 2 large eggs, slightly beaten
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons minced onion
  • ½ teaspoon salt
  • 1 jalapeno, minced (optionally seeded)
  • 1 cup apple jelly
  • 1 cup chili garlic sauce
  • 1 14-ounce can jellied cranberry sauce
  • 2 tablespoons dark brown sugar
  • 1 lemon, juiced
  1. Combine all of the ingredients for the meatballs in a large bowl and use a fork to mix together, taking care not to overwork the meat. Portion with a scoop onto a baking sheet and bake at 375 degrees until cooked through, about 15-20 minutes.
  2. While the meatballs are cooking, combine the ingredients for the sauce in a medium saucepan over medium high heat. Bring to a boil, then reduce and simmer, uncovered, until all of the ingredients meld, about 15 minutes, stirring frequently.
  3. Toss cooked meatballs with the sauce and serve warm.
Recipe by Cooking With MicheleĀ® at