Ground Venison Meatball Pockets

These meatball pockets are easy to make, but sure to impress. And if you don’t want to make the pockets, you can still use the meatballs for your favorite pasta dish or sub sandwich!

Recipe makes 18 meatballs when using standard ice cream scoop.


  • 1 lb ground venison
  • 1 lb ground Italian sausage (you may substitute with a 2nd lb of ground venison if desired)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/4 cup grated Parmesan cheese
  • 1.5 cups cracker crumbs (approximately 1 sleeve)
  • 1/2 cup pasta sauce (you may substitute with your favorite pizza sauce)

  • Frozen dinner rolls
  • Mozzarella cheese (you can use slices or shredded)
  • 24 oz container of pasta or pizza sauce

You will need to place dinner rolls in cupcake tins several hours prior to making meatball pockets. Dough must be completely thawed before stuffing with meatballs.

Preheat oven to 400 degrees.

Combine first 6 ingredients, mixing well. Add cracker crumbs and pasta sauce. Continue mixing until all ingredients are well combined. Use an ice cream scoop to measure out meat and roll in hands to form meatballs. (If you don’t have an ice cream scoop, you can just use your hands or other device to keep meatballs uniform in size).

Pro Tip: Place crackers in large plastic baggie and use rolling pin to make crumbs. You can also place them in food processor, if desired.

Place meatballs in skillet and cook over low to medium heat just until browned. Add a small amount of water and continue cooking until meat is thoroughly cooked. Once water is cooked down and meatballs are done, add the remainder of the pasta sauce to the skillet. Let simmer for approximately 5 minutes. Remove from heat.

Mash center of raised rolls and form dough to cupcake tin. Place thin layer of mozzarella in bottom of dough. Put meatball on top of cheese and top with another thin layer of cheese. Bring dough up and over meatball, covering completely. Pinch dough to form tight seal around meatball. (Some sauce may leak out onto dough during process; this is perfectly fine and will not affect the end result. If leakage is excessive, dab extra sauce off with paper towel).

Pro Tip: Save remaining sauce left in skillet to use as dipping sauce for meatball pockets.

Place meatball pockets in preheated oven and bake until golden brown (approximately 10 to 15 minutes). Remove pockets from cupcake tins and enjoy. Dip in remaining pasta or pizza sauce.

Pro Tip: If bottom dough appears to be under cooked, flip pockets over and return to oven for another 5 minutes or until browned.


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