Jalapeno Cream Cheese Stuffed Venison Meatballs


Jalapeno Cream Cheese Stuffed Venison Meatballs


By Samatha Gangler | Team GWG Ambassador & Bad A Elk Hunter[/vc_column_text][vc_single_image image=”50840″ img_size=”large” alignment=”center”][vc_column_text]


-1 pound ground venison

-1/2 cup of crackers

-1/2 cup of bacon bits

-1/2 cup shredded cheese

-1/4 cup diced jalapenos

-1 – 2 Tbsp Minced Garlic

-6 oz. Cubbed Cream Cheese

-Garlic Salt, Pepper and Creole Seasoning to taste



  1. Mix all the above ingredients together, except the cream cheese.
  2. Cut up cream cheese into small cubes and set aside.
  3. Roll the meat mixture into balls. Place 1 cube of cream cheese into each meatball and cover so you can’t see the cream cheese.
  4. Line baking sheet with parchment paper. Space meatballs out evenly on the sheet and bake approximately for 30 minutes at 450 degrees F or until meat is done.

**Makes approximately 16 meatballs.


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