Venison Meatballs
Submitted by ravynwench
Walnut-sized venison meatballs browned and simmered, then smothered in a sour cream and dill sauce with a dusting of paprika. Serve over egg noodles or rice for a 30-minute dinner.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
30 minThese little meatballs have a serious Eastern European vibe going on, and they come together in half an hour flat.
Ground venison gets mixed with a splash of sour cream and ketchup (the secret to keeping lean game meat moist), seasoned with oregano and garlic salt, then rolled into walnut-sized balls and browned until crusty.
A quick simmer with a bit of water finishes them through, and the pan drippings become the base for a creamy dill and sour cream sauce that coats every meatball in tangy, herby goodness.
A sprinkle of paprika on top for color, and you’re done.
Pile them over buttered egg noodles or steamed rice and let that sauce soak in.
Kitchen Tips
- The sour cream in the meat mixture isn’t just for flavor. It adds moisture and fat that venison desperately needs to stay tender.
- Roll the meatballs gently. Compacting them too tightly makes them dense and chewy instead of light.
- Build the sauce in the same skillet you browned the meatballs in. All those browned bits on the bottom dissolve into the sour cream and add serious depth.
- Fresh dill works here too. Use about a tablespoon of chopped fresh dill in place of the dried.
Ingredients
Directions
Combine venison, ¼ cup sour cream, ketchup, salt, pepper, garlic salt and oregano.
Shape into meatballs the size of walnuts.
Brown meatballs in hot oil.
Pour off any excess oil. Add water, cover and simmer 15 minutes.
Remove meatballs to your serving dish.
Combine remaining sour cream, salt and dill in skillet in which meatballs were cooked.
Heat through and pour over meatballs.
Sprinkle with paprika.
Serve with rice or noodles.
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