fishinRod
Ten Pointer
These are hands down the best meatballs I’ve had in years
The original recipe called for two pounds of ground beef, but my deer burger comes from the processor in 1½ lb. packages but since it doesn’t shrink I pretty much used the same amount of ingredients except the allspice and nutmeg. I cut those in half because they are very strong spices and I didn’t want them to overpower the recipe. Next time I might t get bold and use the recommended amount
MEATBALLS
Olive oil
1 onion finely chopped
1 ½ lbs. deer burger, mine has fat added
½ cup of Panko bread crumbs
1 whole egg and 1 egg yolk beaten
1/8 tsp allspice
1/8 tsp nutmeg
Salt/pepper to taste
Sauté onions in 1 Tbls olive oil stirring frequently until translucent, remove from heat.
In a large bowl combine meat, onions, bread crumbs, eggs, allspice, nutmeg and salt and pepper
Mix thoroughly with hands and form 1” to 1 ½” balls (makes about 20-25).
In a large skillet heat about 2Tbls olive oil and fry meatballs until brown on all sides (4 or 5 minutes on medium heat) and transfer to a paper towel lined plate.
SAUCE
¼ cup butter
1/3 cup all-purpose flour
4 cups beef bouillon
¾ cups sour cream
Salt/ pepper
In the same skillet you fried the meatballs in melt the butter on medium/low heat
Lightly whisk in the flour stirring constantly until brown and smooth (about a minute or two).
Slowly stir in the bouillon stirring constantly until it slightly thick.
Stir in the sour cream and salt/pepper to taste.
Return the meatballs to sauce, cover, reduce heat and simmer about 8-10 minutes
Serve over egg noodles, mashed potatoes or rice
The original recipe called for two pounds of ground beef, but my deer burger comes from the processor in 1½ lb. packages but since it doesn’t shrink I pretty much used the same amount of ingredients except the allspice and nutmeg. I cut those in half because they are very strong spices and I didn’t want them to overpower the recipe. Next time I might t get bold and use the recommended amount
MEATBALLS
Olive oil
1 onion finely chopped
1 ½ lbs. deer burger, mine has fat added
½ cup of Panko bread crumbs
1 whole egg and 1 egg yolk beaten
1/8 tsp allspice
1/8 tsp nutmeg
Salt/pepper to taste
Sauté onions in 1 Tbls olive oil stirring frequently until translucent, remove from heat.
In a large bowl combine meat, onions, bread crumbs, eggs, allspice, nutmeg and salt and pepper
Mix thoroughly with hands and form 1” to 1 ½” balls (makes about 20-25).
In a large skillet heat about 2Tbls olive oil and fry meatballs until brown on all sides (4 or 5 minutes on medium heat) and transfer to a paper towel lined plate.
SAUCE
¼ cup butter
1/3 cup all-purpose flour
4 cups beef bouillon
¾ cups sour cream
Salt/ pepper
In the same skillet you fried the meatballs in melt the butter on medium/low heat
Lightly whisk in the flour stirring constantly until brown and smooth (about a minute or two).
Slowly stir in the bouillon stirring constantly until it slightly thick.
Stir in the sour cream and salt/pepper to taste.
Return the meatballs to sauce, cover, reduce heat and simmer about 8-10 minutes
Serve over egg noodles, mashed potatoes or rice
