Sometimes inspiration for recipes comes in the most unlikely places, but maybe not. I got inspired to make this recipe after a family get-together. While at the get-together we had meatballs and the type of meatball became quite the debate. Some of us swore they were BBQ meatballs while others swore they were brown gravy. As you can imagine, I decided I needed to do some experimenting. I decided to create my own brown gravy recipe, however, I wanted to use venison.
So that’s how these brown gravy venison meatballs were born! I can’t wait to recreate them at our next get-together, and bonus, my husband approved of them so that’s a win in my book! I hope you enjoy!
Brown Gravy Venison Meatballs
Course: Appetizers, Beef, Bison, Dinner, Farm, Field, Recipes, Venison4
servings15
minutes45
minutes1
hour5
minutesIngredients
- Meatballs
1 lb ground venison
2 slices of bread with no crust, soaked in milk
2/3 cup milk
½ cup grated onion
2 TBS Plain Bread Crumbs
1 egg
1 TBS pork fat ground
½ tsp salt
1 tsp ground pepper
2 tsp garlic minced
1 tsp Worcestershire Sauce
1 TBS ketchup
1 tsp Mustard
1 tsp dried parsley
- Gravy
1 medium onion sliced into strings
1 TBS of unsalted butter
1 cup beef broth
1 cup chicken broth
1 tsp Better than Bouillon
1 tsp onion powder
½ tsp garlic powder
1 ½ tsp Worcestershire sauce
Mix ¼ cup water with 3 TBS cornstarch
Directions
- First, make the meatballs. Mix all ingredients together and roll into 3 TBS size balls (makes about 15 meatballs), and let rest in the refrigerator for 15 minutes.
- Heat olive oil in a large cast iron skillet. Brown the meatballs on each side, for 2 to 3 minutes,
leave room to roll the meatballs onto their sides so maybe brown 6 meatballs at a time. Remove
and set aside. - Reduce heat to medium and add any drippings into the skillet from the meatball plate. Add 1
TBS of butter and add the onions, cook until they soften. - Now to make the gravy! Add the beef & chicken broth, beef bouillon, onion powder, garlic powder, and Worcestershire sauce to the skillet.
- Scrap the bottom of the pan to get all of those good bits from the meatballs.
- Add the water & cornstarch mixture and bring the gravy mix to a boil, slowly whisking in the
water & cornstarch until you get the desired thickness. - Add the meatballs back in and cook for 10-15 minutes until the meatballs are cooked through.
- Garnish with some parsley if you desire and serve over mashed potatoes or serve them up alone!
