Oven-Baked Venison Meatballs with Spiced Mashed Sweet Potatoes
These oven-baked venison meatballs are crispy on the outside and juicy on the inside. Served on a silky and creamy spiced mashed sweet potatoes that complement the meaty flavors and textures of the meatballs. This makes the perfect dinner date or special meal for your loved ones, that's both easy and delicious.
Equipment
- large cast iron skillet (or an oven safe dish)
- large pot (for the mashed potatoes)
Ingredients
For the meatballs
- 2 lb ground venison (I used 10% fat) 900g
- 1 large egg room temperature
- 1 onion (brown or white) grated or finely chopped
- 4 garlic cloves (more or less depending on your preference) minced
- ½ cup bread crumbs 35g
- 2 tbsp heavy cream 30g
- 3 tsp salt (or to taste)
- ¼ tsp black pepper optional
For the mashed potatoes
- 4 large sweet potatoes
- 5 tbsp heavy cream 75g
- 3 tbsp butter, softened 42g
- ¼ tsp cinnamon
- ½ tsp all-spice (or nutmeg)
- ¼ tsp cayenne pepper (more or less depending on preference) optional
- salt to taste
Instructions
Prepare the meatballs
- Preheat your oven to 425°F/220°C with a large cast iron skillet inside (you can use any baking dish you prefer).
- In a large mixing bowl add all the ingredients needed for the meatballs and mix really well by hand.2 lb ground venison (I used 10% fat), 1 large egg, 1 onion (brown or white), 4 garlic cloves (more or less depending on your preference), ½ cup bread crumbs, 2 tbsp heavy cream, 3 tsp salt (or to taste), ¼ tsp black pepper
Prepare the mashed potatoes
- Peel, wash, and chop the sweet potatoes into small cubes.4 large sweet potatoes
- Bring a large pot of water to the boil and add the potatoes with a pinch of salt.
Shape the meatballs
- Shape the meatballs into 20 equal sized balls and put them in the pre-heated cast iron skillet. Use wet hands or oiled hands for easy shaping without (much) sticking.
Bake the meatballs
- Bake the meatballs at 425°F/220°C for about 40 minutes or until golden brown. Half way through tun them side up to ensure a perfect crispy exterior on all sides.
- Turn the oven on broil and bake them for an extra 5 minutes for that perfect crisp (without frying).
Make the spiced mashed sweet potatoes
- Boil the potatoes for about 20-30 or until completely soft. Drain them and put them back in the pot.
- Add the butter and heavy cream and leave them to melt together for a minute.3 tbsp butter, softened, 5 tbsp heavy cream
- Add the seasonings and blend everything together with an immersion blender or a countertop blender for a silky smooth finish. Adjust seasonings to taste.¼ tsp cinnamon, ½ tsp all-spice (or nutmeg), ¼ tsp cayenne pepper (more or less depending on preference), salt to taste
Plate and serve
- On a large plate serve the desired amount of mashed potatoes and nestle the meatballs on top. Serve it with a side salad of your choice.
Notes
Store the meatballs in the refrigerator in an airtight container for up to 5 days. The mashed sweet potatoes can be stored in the refrigerator for up to 3 days and reheated when needed.
The meatballs can be served cold as well. They go great in salads as a protein, or in sandwiches. You can also serve them in a charcuterie board at dinner parties.