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Zoodles & Venison Meatballs

Prep Time10 minutes

Cook Time: 23 minutes

Difficulty: Easy

Servings: 8


​Venison Meatballs:

  • 2 pounds ground venison

  • 1.5 cup Italian breadcrumbs

  • 1/3 cup milk

  • 1/4 cup onion, diced

  • 1/2 teaspoon garlic powder

  • 1 teaspoon Italian seasoning

  • 1 egg

  • 1/4 cup parsley, chopped

  • 1/4 cup parmesan, shredded

  • salt and pepper to taste


  • 3 large zucchini

  • 2 Tablespoons olive oil

  • salt and pepper to taste


  • 24 oz tomato sauce (we use Rao's)


1. Make the Meatballs: Preheat oven to 400F. In a medium bowl, mix all meatball ingredients until combined. Shape mixture into ~ 40 meatballs (approximately 1.5 inch in diameter). Bake 18-20 minutes or until cooked through (at least 160F).

2. Make the Zoodles: While the meatballs are baking, prepare the zucchini noodles. I use a spiralizer attachment that goes with my Kitchenaid to make the zucchini noodles. You could also use a mandolin or deli slicer to make lasagna-like, flat noodles. Set to the side.

3. Sauté & Combine: Heat olive oil (2 Tablespoons) in a large skillet on high heat. Once hot, add noodles and cook for 3 minutes, stirring occasionally. You may need to sauté noodles in batches if you made a lot to ensure all noodles are cooked. *Note: do not overcook - overcooked zoodles are soggy. Drain any excess water. Next, add in cooked meatballs and tomato sauce. Stir to combine.

4. Serve: serve pasta topped with parmesan. Enjoy!

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