Aug 31, 2025
Maui Nui Spicy Venison & Kimchi Meatballs
Recipe by Ross Deutsch
Bold, Korean-inspired Maui Nui Ground Venison meatballs packed with spicy kimchi and garlic, baked until tender, then served over sesame-soy rice with a crisp cucumber salad for contrast. The heat of gochujang and tangy kimchi meets the cool snap of cucumber — each bite balanced, aromatic, and deeply savory.
PREP TIME:
15 min.
COOK TIME:
18 min.
SERVES:
2
Ingredients
Clear Checklist
- 1 lb Maui Nui Ground Venison
- 1/2 cup Kimchi, finely chopped
- 1/4 cup Grated onion, with juice
- 3 cloves Garlic, minced
- 1 Egg
- 1/2 cup Panko breadcrumbs
- 1 Tbsp for Meatballs, 1 Tbsp for Rice & Cucumber Salad Sesame oil
- 1 Tbsp for Meatballs, 2 Tbsp for Rice & Cucumber Salad Soy sauce
- 1 Tbsp (optional for extra heat) Gochujang
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
- 1 cup Jasmine rice, cooked
- 2 Tbsp Rice vinegar
- 1 large Cucumber, thinly sliced
- 1 tsp Sugar
- 1 Tbsp Sesame seeds
Directions
Make the Meatballs
- Preheat oven to 400°F (200°C).
- In a mixing bowl, combine ground venison, kimchi, grated onion (with juice), garlic, egg, panko, sesame oil, soy sauce, gochujang (if using), salt, and pepper.
- Mix until just combined — avoid overmixing to keep meatballs tender.
- Form into 1½-inch meatballs and arrange on a parchment-lined baking sheet.
- Bake for 15–18 minutes, or until internal temperature reaches 160°F (71°C).
Prepare Rice & Cucumber Salad
- While meatballs bake, combine soy sauce, sesame oil, and rice vinegar into the cooked rice, folding to coat evenly.
- In a separate bowl, toss cucumber slices with rice vinegar, sugar, and sesame seeds.
To Plate
- Spoon sesame-soy rice onto plates.
- Arrange meatballs on top of the rice.
- Garnish each plate with cucumber salad and additional sesame seeds.
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