Quick Answer
A good starting point for the fat-to-meat ratio in venison meatballs is 20-25% fat by weight. This will help keep the meatballs moist without overpowering the flavor of the venison. A combination of pork fat and venison works well.
Choosing the Right Fat for Venison Meatballs
When selecting a fat source for venison meatballs, consider the characteristics of different types of fat. Pork fat, also known as lard, has a mild flavor and a relatively low melting point, making it ideal for meatballs. You can also use beef tallow or a combination of beef and pork fat for added depth of flavor.
Incorporating the Right Amount of Fat
To achieve the desired 20-25% fat-to-meat ratio, use a combination of ground venison and ground fat. For example, if you’re using 1 pound of ground venison, you can add 2-3 ounces of ground pork fat. This will result in a meatball with a good balance of moisture and flavor. It’s essential to not overdo it with the fat, as this can make the meatballs greasy and overpowering.
Mixing and Forming the Meatballs
Once you’ve combined the ground venison and fat, mix the ingredients gently with your hands or a wooden spoon until they’re just combined. Avoid overmixing, as this can lead to tough meatballs. Use your hands to shape the mixture into small meatballs, about 1 1/2 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper, leaving about 1 inch of space between each meatball.
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