Cheesey Irish Meatballs with Guinness Onion Gravy

Preheat the oven to 425F.

To a large mixing bowl add the egg, bread crumbs, milk, ¼ cup minced parsley, garlic, thyme, nutmeg, ground caraway, 1 tsp salt, and ½ tsp freshly ground black pepper. Stir and let sit for 5 minutes.

Next, add the venison and cheese to the bowl.

Using clean hands stir the ingredients thoroughly together, but avoid overmixing. Roll into balls (about 1 heaping Tbsp or size of a golf ball) and place on a lightly oiled baking sheet.

Bake for 10 minutes. Set aside when finished.

Meanwhile, add the butter to a large skillet over medium heat. When melted add the onions and ½ tsp salt. Cook, stirring occasionally, until golden brown.

Then sprinkle flour and stir to incorporate. Cook, stirring often, for 2 minutes. Add the beer, broth, Worcestershire sauce, mustard, and brown sugar; stir to incorporate.

Bring just to a boil and lower the heat to maintain a simmer. Cook, stirring occasionally until it thickens slightly and is just shy of perfect gravy consistency.

Then add vinegar and a few grindings of black pepper. Taste and adjust seasonings as necessary.

Add meatballs to the pan and let simmer together for 5 more minutes.

Serve, sprinkled with remaining Tbsp of minced parsley, over mashed potatoes. A pint of Guinness would be appropriate as well. Enjoy!