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Peppered Venison Meatballs with Roasted Garlic Aioli

Name: Peppered Venison Meatballs with Roasted Garlic Aioli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground venison; 1 large egg; 1/4 cup almond flour; 2 cloves garlic, minced; 1/2 tsp onion powder; 1 tsp freshly cracked black pepper; 1 tsp smoked paprika; 1/4 cup chopped fresh parsley; 1/2 tsp sea salt; 2 tbsp olive oil (for cooking); 1 bulb garlic; 1/2 cup mayonnaise (preferably avocado oil-based); 1 tbsp lemon juice; 1/4 tsp sea salt; Freshly cracked black pepper, to taste

By PowerProteinPlates Editorial TeamPublished Apr 23, 2026 | Updated Jul 22, 2026

American 40 mins high-proteingluten-freeeasy-recipeswhole-foods

Peppered Venison Meatballs with Roasted Garlic Aioli with measured ingredients, 40-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 15 min

Cook 25 min

Total 40 min

Servings 4

Difficulty medium

Cuisine American

Ingredients

Servings 4

1 lb ground venison
1 large egg
1/4 cup almond flour
2 cloves garlic, minced
1/2 tsp onion powder
1 tsp freshly cracked black pepper
1 tsp smoked paprika
1/4 cup chopped fresh parsley
1/2 tsp sea salt
2 tbsp olive oil (for cooking)
1 bulb garlic
1/2 cup mayonnaise (preferably avocado oil-based)
1 tbsp lemon juice
1/4 tsp sea salt
Freshly cracked black pepper, to taste

Powerproteinplates Low-Carb Peppered Venison Meatballs with Roasted Garlic Aioli ingredients image

Instructions

Preheat oven to 400°F (200°C).
Cut the top off the garlic bulb, drizzle with olive oil, wrap tightly in foil, and roast for 35-40 minutes until soft and golden. Let it cool.
In a large bowl, gently mix ground venison, egg, almond flour, minced garlic, onion powder, freshly cracked black pepper, smoked paprika, parsley, and sea salt until evenly combined.
Shape the mixture into small meatballs, about 1.5 inches in diameter, and place them on a parchment-lined baking sheet.
Heat olive oil in a large skillet over medium heat.
Sear the meatballs in batches, browning each side for 2-3 minutes.
Transfer the browned meatballs back onto the baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked thoroughly and juices run clear.
Meanwhile, squeeze the roasted garlic cloves from their skins into a bowl.
Add mayonnaise, lemon juice, sea salt, and freshly cracked black pepper to the roasted garlic. Whisk until the aioli is smooth and creamy.
Serve the warm venison meatballs with a generous dollop of roasted garlic aioli.
Garnish with extra fresh parsley if desired and enjoy!