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Loading...| 1 1/2 lbs ground venison or 1 1/2 lbs ground beef | |
| 1/2 lb ground pork , unseasoned | |
| 2 teaspoons salt | |
| 1/2 teaspoon pepper | |
| 2 eggs | |
| 1/3 cup finely chopped onion | |
| 1/2 cup heavy cream | |
| 2 cups dry breadcrumbs | |
| 1/2 cup melted butter | |
| 1/2 cup butter | |
| 1/4 cup flour | |
| 2 cups chicken broth | |
| 2 cups sour cream | |
| 2 teaspoons dried dill weed | |
| 1/2 teaspoon allspice | |
| salt , to taste | |
| pepper , to taste | |
| paprika |
| 1. | Preheat oven to 375°F. |
| 2. | Mix the ground venison or beef with the ground pork, salt, pepper, eggs, onion and heavy cream. |
| 3. | Add in the breadcrumbs and melted butter, mix until well combined. |
| 4. | Roll into meatballs about 1 1/2 inches in diameter and place onto a baking sheet. |
| 5. | Bake for 25-30 minutes or until cooked through. |
| 6. | In a separate pan, melt the butter and add flour, mix until well combined. |
| 7. | Slowly add chicken broth, stirring constantly until mixture thickens. |
| 8. | Add in the sour cream, dill weed, allspice, salt, pepper, and paprika, cook for another 5 minutes. |
| 9. | Serve the meatballs with the sauce on top and enjoy! |
Easy to make, delicious and creamy sauce, can be made with either venison or beef.
May take longer to prepare with the baking and sauce making.
Venison is a great source of protein and has less fat than beef, while dill weed has been shown to have anti-inflammatory properties and can help with digestion.
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