VENISON MEATBALLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
"I learned to cook game while my husband was a forestry student," recalls Sheila Reed from Fredericton, New Brunswick. "We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a big batch for an annual pool party and there are never any left."
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs., Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.
Nutrition Facts : Calories 314 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 1016mg sodium, CarbohydrateContent 41g carbohydrate (24g sugars, FiberContent 2g fiber), ProteinContent 29g protein.
SWEDISH MEATBALLS - ART AND THE KITCHEN
This amazing recipe for homemade Swedish Meatballs starts with a best ever meatball recipe! The meatballs are then smothered in a rich creamy gravy sauce.
Provided by Laureen King
Categories Dinner
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 16
Steps:
- In small bowl combine panko bread crumbs and milk. Let sit for 10 minutes until bread crumbs have soaked up milk.
- In large skillet heat 1 tbsp. olive oil with 1 tbsp. butter, medium heat.
- Add onions and sauté until translucent, about 5 minutes, add garlic and oregano and sauté for another 1-2 minutes.
- In large bowl, combine ground beef sautéed onion, garlic and oregano.
- Mix in salt, pepper and egg, combine until egg is mixed in.
- Add bread crumbs to meat mixture and combine well.
- Use a tablespoon or scoop to make equal sized meatballs. Recipe makes approximately 20.
- Reheat skillet used to sauté onions and garlic, adding a bit more olive oil and butter if needed.
- On medium heat, brown meat balls on all sides, carefully turning so they don't break apart.
- Don't overcrowd skillet with meatballs, work in batches.
- Transfer meatballs to baking sheet and keep warm in oven while making sauce.
- Add 4 tbsp. butter to skillet, when melted whisk in flour, cook until golden brown.
- Slowly stir in heated beef broth, cook at temperature that keeps sauce at slow bubble.
- Add in cream, Worcestershire sauce and Dijon mustard, simmer until sauce thickens at bit.
- Add meatballs into sauce, cover and simmer on low heat for about 10 minutes. Season to taste.
- Serve with egg or broad noodles or mashed potatoes.
Nutrition Facts : Calories 735 kcal, CarbohydrateContent 13 g, ProteinContent 25 g, FatContent 64 g, SaturatedFatContent 32 g, CholesterolContent 242 mg, SodiumContent 1048 mg, FiberContent 1 g, SugarContent 2 g, ServingSize 1 serving
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