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Venison Meatballs w/ Jalapeño Pepper Jelly

I'm pretty positive everyone has tried the meatball recipe where you mix half grape jelly and half barbecue sauce at least once. Well this juicy jalapeño pepper jelly recipe tops it!
Tender and juicy meatballs smothered in a sweet and spicy jelly, baked and slow-cooked to perfection.
During Christmas time my mom canned a whole bunch of this Jalapeño Pepper Jelly and it is AMAZING! I typically eat it over cream cheese served on a baguette and wanted to put myself to a challenge and use it with venison. This recipe was perfect. Pepper Jelly can also be found at stores.


  • 1 lb. ground venison

  • 1 egg

  • 1 tbsp. Worcestershire sauce

  • 1/4 cup Italian breadcrumbs

  • 1/4 cup yellow onion, chopped

  • 1 tsp. garlic, minced

  • 1/2 tsp. garlic powder

  • 1/2 tsp. brown sugar bourbon seasoning

  • 1/2 tsp. Italian seasoning

  • Salt & pepper to taste

  • 1 jar of Jalapeño Pepper Jelly, 16 oz.


  1. Add venison, egg, Worcestershire sauce, breadcrumbs, onion, garlic and all seasoning into a bowl.

  2. Mix all ingredients together.

  3. Preheat over to 425F.

  4. Once everything is mixed together, use a small ice cream scooper and form equal size meatballs.

  5. Grease the bottom of an oven safe dish and space out the meatballs.

  6. Cook meatballs for 15 mins, flipping once.

  7. After the meatballs have baked, transport them to a crockpot.

  8. Add Jalapeño Pepper Jelly to the top and spread out evenely.

  9. Cook meatballs on low for 1 hour or until jelly has melted. Stir meatballs occasionally.

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