Baked Venison Enchilada Meatballs
When it’s that good, you make it again! These baked venison enchilada meatballs are a delicious way to enjoy lean, flavorful ground game. I’ve made this dish with ground elk and now with venison, and both are simple, quick, and packed with flavor.
The meatballs are baked in a rich red enchilada gravy, which adds depth, warmth, and a perfectly saucy finish.
Serve with sliced avocado and a dollop of sour cream for a fresh, creamy contrast.
This recipe also works wonderfully with elk, bison, or antelope, making it a versatile option for hunters and home cooks alike looking to turn wild game into a hearty, protein-packed, family-friendly meal.
More Ground Wild Game Recipes to Try
If you enjoy cooking with ground wild game, there are countless delicious ways to put it to use beyond these enchilada meatballs. From hearty ground elk dinners and comforting venison casseroles to flavorful antelope recipes and quick weeknight meals, ground game is incredibly versatile and easy to work with. Whether you’re feeding a hungry group of hunters or planning simple, satisfying meals at home, ground wild game transforms everyday ingredients into memorable dishes. Be sure to explore my full collection of ground wild game recipes for more inspiration, tips, and tried-and-true favorites that celebrate every harvest.
In a large bowl, combine the ground venison, ancho chile powder, cumin, coriander, oregano, garlic powder, and kosher salt. Using your hands, gently form the mixture into 10–12 evenly sized meatballs and set aside.
Heat a saucepan over medium heat and add the vegetable oil. Whisk in the flour and all seasoning ingredients, stirring until a smooth, paste-like base forms. Slowly pour in the broth, whisking continuously until the sauce is smooth. Reduce the heat to low and simmer for 10–15 minutes, until slightly thickened. Remove from heat. (The sauce can be made a day ahead and refrigerated overnight.)
Preheat the oven to 400°F. Place a 12–14 inch cast iron skillet in the oven and preheat for about 10 minutes.
Carefully arrange the meatballs in the hot skillet and drizzle the tops lightly with olive oil. Bake for 20 minutes.
Remove the skillet from the oven and pour the enchilada sauce over the meatballs. Top with shredded cheese, green onions, and cilantro. Return to the oven and bake for an additional 15 minutes, until hot, bubbly, and the cheese is melted.
Serve warm with sour cream and sliced avocado.
More Weekly Wild Game Inspiration
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Ingredients
- 2 lbs ground venison
- 1 tsp ancho chile powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp mexican oregano
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 2 tbsp olive oil
- 3/4 cup shredded Mexican style 4 cheese blend
- 2 green onions, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 avocado, sliced
- sour cream
Red Enchilada Sauce
- 2 tbsp vegetable oil
- 3 tbsp flour
- 2 tbsp dark chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp mexican oregano
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 2 cups vegetable or chicken broth
Instructions
- Heat a saucepan over medium heat and add the vegetable oil. Whisk in the flour and all seasoning ingredients, stirring until a smooth, paste-like base forms. Slowly pour in the broth, whisking continuously until the sauce is smooth. Reduce the heat to low and simmer for 10–15 minutes, until slightly thickened. Remove from heat. (The sauce can be made a day ahead and refrigerated overnight.)
- In a large bowl, combine the ground venison, ancho chile powder, cumin, coriander, oregano, garlic powder, and kosher salt. Using your hands, gently form the mixture into 10–12 evenly sized meatballs and set aside.
- Preheat the oven to 400°F. Place a 12–14 inch cast iron skillet in the oven and preheat for about 10 minutes.
- Carefully arrange the meatballs in the hot skillet and drizzle the tops lightly with olive oil. Bake for 20 minutes.
- Remove the skillet from the oven and pour the enchilada sauce over the meatballs. Top with shredded cheese, green onions, and cilantro. Return to the oven and bake for an additional 15 minutes, until hot, bubbly, and the cheese is melted.
- Serve warm with sour cream and sliced avocado.
Notes
- Avoid overmixing the meat to keep the meatballs tender.
- This recipe works equally well with ground elk, antelope, or bison.
- For extra heat, add a pinch of cayenne or chipotle powder to the sauce.
- Leftovers reheat beautifully and make excellent taco or burrito fillings the next day.
More Delicious Venison Recipes
Venison is a versatile wild game protein with plenty of delicious possibilities beyond this recipe. From comforting family dinners to quick weeknight meals, venison adds rich flavor and lean nutrition to a wide variety of dishes, making it easy to keep meals satisfying and exciting all season long. Discover more tasty venison recipes in my full collection and bring the rich flavor of wild game to your table!