Turn smoked venison meatballs into a crispy, crowd-pleasing appetizer with these air-fried egg rolls. Packed with smoky wild game, melted mozzarella, and marinara sauce, they’re a fun twist on the classic meatball sub. Ingredients Serves 4This recipe requires a smoker and an air fryer. Meatballs 1 lb ground venison 1 ⁄2 lb ground pork 1 ⁄2 cup Italian breadcrumbs 1 ⁄3 cup grated Parmesan cheese 1 egg 2 cloves garlic, minced 2 tbsp chopped fresh parsley 1 tsp Italian seasoning 1 ⁄2 tsp onion powder 1 ⁄2 tsp garlic powder 1 ⁄2 tsp kosher salt 1 ⁄4 tsp black pepper Egg rolls 12 egg roll wrappers 11 ⁄2 cups shredded mozzarella cheese 1 ⁄2 cup marinara sauce, plus more for serving 2 tbsp fresh chives, chopped 1 ⁄4 cup grated Parmesan cheese 1 egg, beaten (for sealing wrappers) Olive oil or avocado oil spray Directions 1. Preheat your smoker to 250°F. 2. In a large bowl, combine all meatball ingredients. Mix just until combined. 3. Roll into approximately 36 small meatballs, each about 1-inch in diameter. 4. Smoke meatballs for 45 to 60 minutes, or until they reach an internal temperature of 160°F. 5. Preheat the air fryer to 375°F. 6. Lay an egg roll wrapper on a clean work surface with one corner facing you. Spread about 1 tsp of marinara sauce across the centre of wrapper. Add three smoked meatballs, a generous sprinkle of mozzarella, and a few chopped chives. 7. Brush the edges with beaten egg. Fold the bottom corner over the filling, fold in the sides, and roll tightly to seal. 8. Lightly spray each egg roll with olive oil or avocado oil. 9. Arrange egg rolls in a single layer in the air fryer. Fry for eight to 10 minutes, turning halfway through, until rolls are crisp and golden brown and the cheese is melted. 10. Serve immediately with warm marinara sauce for dipping. Garnish with additional chopped chives and grated Parmesan. Originally published in Ontario Out of Doors' Hunting Annual 2026-2027 For more cooking click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream
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