Jeremiah Doughty | From Field To Plate
Meat and potatoes, add gravy, and it can’t get much better. This venison meatball recipe is hearty and delicious.
- 1 pound ground venison
- ½ cup breadcrumbs
- ¼ cup milk
- ½ tsp salt
- ½ tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 tsp cracked pepper
- ½ brown onion, chopped finely
- 1 egg
- 1 tbsp oil
- 2 tbsp butter
- 3 garlic cloves, minced
- ½ onion, sliced
- 6 oz mushrooms, sliced
- 3 tbsp flour
- 2.5 cups bone broth, venison, or beef
- 1 tsp dried mustard (or 2 tsp Dijon mustard)
- 2 tsp Worcestershire
- ½ tsp salt
- 1 tsp pepper
1. In glass bowl, combine all meatball ingredients and mix with hands.
2. Take 1-2 tbsp of meat mixture and make golf ball sized meatballs by rolling in your hands.
3. Either place meatballs in oven at 375 degrees for 30 minutes on a lined sheet pan, or in a skillet add 1-2 tbsp of oil and pan fry your meatballs for 5-6 minutes on all sides.
4. Set meatballs aside.
1. If using a skillet to cook your meatballs, add oil and your sliced onions, and sauté for 2-4 minutes until onions are soft. Add mushrooms and cook 2 minutes. Add garlic and cook 30 more seconds.
2. Coat your veggies in flour. Add butter to your skillet, and once butter has melted slowly add your broth stirring as you pour.
3. Stir in remaining ingredients and bring to a boil. Reduce heat to a simmer and add meatballs. Continue cooking until meatballs are fully cooked and gravy thickens. If gravy is too thick, you can add more broth a ½ cup at a time.
4. Plate over mashed potatoes and finish with chopped parsley.
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