Italian-Inspired Single-Skillet Comfort
When comfort food cravings hit, this venison meatballs and gnocchi skillet delivers in a big way. Hearty, cozy, and made entirely in one pan, this Italian-inspired wild game dinner is the kind of meal that leaves everyone full and happy—no side dishes required.
I’m always finding creative ways to use the ground venison in our freezer alongside pantry staples, and this recipe checks all the boxes for an easy, satisfying weeknight meal. It’s rich, filling, and proof that wild game can be just as comforting as any classic Italian dish.
Why You’ll Love This Venison Gnocchi Skillet
This recipe is all about simplicity and flavor. Browning the venison meatballs first builds a deep, savory base, while cooking the gnocchi directly in the sauce allows everything to soak up those rich flavors. Fewer dishes, more comfort—always a win.
It’s also incredibly adaptable. Whether you’re feeding a hungry crew after a long day or looking for a new way to use ground wild game, this one-skillet meal delivers every time.
How to Make Venison Meatballs and Gnocchi
The meatballs start with ground venison mixed with breadcrumbs, egg, minced garlic, basil, thyme, oregano, garlic powder, onion powder, red pepper flakes, and salt. The mixture is rolled into bite-size meatballs and browned in a hot skillet with a splash of olive oil until golden.
Once the meatballs are nicely browned, homemade tomato sauce and uncooked gnocchi go straight into the same skillet. Everything simmers together for about 10 minutes, allowing the gnocchi to cook through while absorbing the flavor of the sauce and venison.
To finish, thick slices of mozzarella are laid over the top, followed by a sprinkle of grated parmesan and a garnish of fresh Italian parsley. The result is a hearty, comforting meal that’s rich, cozy, and deeply satisfying.
Wild Game Substitutions & Variations
This recipe works beautifully with other ground wild game if venison isn’t what you have on hand.
- Ground elk: Mild and lean, elk makes an excellent substitute with the same cook time.
- Ground antelope: Slightly sweeter than venison and pairs wonderfully with tomato-based sauces.
If using very lean game, consider adding a tablespoon or two of olive oil to the meatball mixture to keep them tender.
In a large bowl, combine the ground venison, breadcrumbs, egg, and seasonings. Mix gently until just combined, being careful not to overwork the meat. Roll into bite-size meatballs.
Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides, working in batches if needed.
Add tomato sauce and uncooked gnocchi directly to the skillet with the meatballs.
Reduce heat and simmer for about 10 minutes, stirring occasionally, until gnocchi is tender and meatballs are cooked through.
Top with mozzarella slices and parmesan. Cover briefly until cheese melts.
Garnish with fresh parsley and serve warm.
Serving Suggestions for Venison Meatballs & Gnocchi
This venison meatballs and gnocchi skillet is truly a meal on its own. Gnocchi are soft Italian potato dumplings that cook up tender and pillowy, acting as a hearty, comforting filler much like pasta—but even more satisfying. As they simmer directly in the sauce, the gnocchi absorb all the rich tomato and venison flavors, making every bite filling and flavorful. Because the gnocchi adds so much substance, a side dish is completely optional. If you do want something extra, a simple green salad or a slice of crusty bread is more than enough.
Ingredients
- 1 lb ground venison
- 1 cup shelf-stable gnocchi (uncooked)
- 1/2 cup breadcrumbs
- 1 egg
- 1 clove garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp olive oil
- 3 cups tomato sauce (homemade or store-bought)
- 4 fresh mozzarella slices
- grated Parmesan cheese
- Fresh Italian parsley, chopped
Instructions
- In a large bowl, combine the ground venison, breadcrumbs, egg, and seasonings. Mix gently until just combined, being careful not to overwork the meat. Roll into bite-size meatballs.
- Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides, working in batches if needed.
- Add tomato sauce and uncooked gnocchi directly to the skillet with the meatballs.
- Reduce heat and simmer for about 10 minutes, stirring occasionally, until gnocchi is tender and meatballs are cooked through.
- Top with mozzarella slices and parmesan. Cover briefly until cheese melts.
- Garnish with fresh parsley and serve warm.
Notes
- Mix gently. Overworking ground venison can make meatballs dense and tough. Use your hands and stop mixing as soon as everything is combined.
- Keep the meat cold. Cold meat holds together better and helps the meatballs stay tender while browning.
- Don’t skip the egg and breadcrumbs. These act as binders and help retain moisture in lean wild game.
- Uniform size matters. Roll meatballs evenly so they cook at the same rate. Bite-size works best for one-skillet meals.
- Brown for flavor, not doneness. You’re building flavor in the skillet—the meatballs will finish cooking in the sauce.
- Add fat if needed. If your venison is very lean, a tablespoon or two of olive oil in the mixture helps prevent dryness.
- This venison meatballs and gnocchi recipe also works perfectly with ground elk, making it an easy, interchangeable wild game dinner.
More Wild Game Recipes to Try
If you enjoyed this venison meatballs and gnocchi recipe, be sure to explore more wild game comfort food favorites using ground venison, elk, and antelope. From skillet meals to cozy casseroles, there’s no shortage of ways to turn your harvest into satisfying, family-friendly meals.
More Weekly Wild Game Inspiration
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