Well, our stretch of spectacular weather is about to come to a pause, but that certainly doesn’t mean we need to put those outdoor grills away.

What a beautiful treat the Oregon coast has given us lately with all of that sunshine! Many of our yards have been given extra attention, our skin has been kissed with those golden rays and cooking indoors on the stove has transformed into cooking outdoors on the grill instead.

I love grilling outside for many reasons — my kitchen stays a little cleaner, I certainly don’t want to waste a single moment of that gorgeous weather and somehow the food always tastes a whole lot better when cooked outside. Combine that with some good music playing and dinner on the patio, and that is certainly one heck of a way to spend a beautiful springtime evening.

These venison meatballs are super simple to roll ahead of time, then just throw them on the grill or smoker when you’re ready for dinner. Top with your favorite sweet, spicy or savory sauce, and these can be paired with just about any side dish!


Smoked Venison Meatballs


2 pounds ground venison

1 egg

1 teaspoon Johnny’s Seasoning Salt

Fresh cracked black pepper


Mix all ingredients in a bowl then roll into golf ball-sized meatballs. Toss on the grill or smoker and grill until thoroughly cooked.

These Smoked Venison Meatballs are smothered in PS Seasonings, The Big Kahuna pineapple teriyaki sauce and paired with a side of jasmine rice and grilled sugar snap peas. If you haven’t tried grilling your fresh sugar snap peas, I highly recommend it.

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