Venison Meatballs with Creamy Dill Sauce
Whether you’re entertaining friends or just trying to feed the family, these venison meatballs are a familiar and delicious way to introduce venison to someone new. Add an extra bit of fun by serving them on mini skewers with a side of creamy dill sauce for dipping.
COOK TIME:
30 min.
Ingredients
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- 2 lb Ground Venison
- 2 tsp salt
- ½ tsp pepper
- 2 eggs
- 1/3 cup finely chopped onion
- 1/2 cup melted butter
- 1/2 cup heavy cream
- 2 cups bread crumbs/wheat bran
Supporting Ingredients
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- 1/2 cup melted butter
- 1/4 cup flour
- 1 cup Bone Broth (half a pack)
- 2 cups sour cream
- 1 tbsp dried dill weed
- 1/2 tsp allspice
Directions
Preheat oven to 375°.
Lightly drizzle a rimmed baking sheet with olive or avocado oil.
To prepare the Dill Sauce, whisk flour into melted butter until smooth then stir in bone broth. Lastly fold in the sour cream and seasoning. Set aside.
In another large bowl, combine breadcrumbs, salt and pepper, beaten eggs and cream. Allow to soak for 1-2 minutes. Add onions and ground venison, mixing gently by hand to combine. Do not over-work.
Roll out golf-ball sized meatballs.
Place meatballs on baking sheet. Lightly drizzle melted butter on top of meatballs.
Bake for 15 min, then turn and bake for 15 more or until browned and cooked through.
To serve, drizzle meatballs with dill sauce. For added fun, add small skewers to each meatball.
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