Venison Meatballs With Spinach is a wholesome dimple dinner that everyone will love, even the kids.
Venison Meatballs – Ingredients
- one pound of ground deer meat
- one carrot
- one onion
- two handfuls of fresh spinach leaves
- egg
- salt, pepper, garlic powder
- bread crumbs
- frying oil
- stock (I used deer stock, but any will do)
- flour (about 1-2 table spoons)
Venison Meatballs – Steps
1)- in a food processor combine onion, carrot, and spinach into a pulp
2)- add to the bowl with meet, add the egg, spices (to taste) and mix well
3)- roll little meatballs: about 1/4 cup per meatball.
4)- roll around in breadcrumbs
5)- heat up frying oil on medium heat and gently place meatballs (meatballs should be slightly sizzling when you place them in the pan, if they don’t that means the oil is still too cold)
6)- brown the meat balls on all sides. 2-3 minutes per side. This might vary though so use your judgement. They are very delicate so be gentle when turning them.
7)- pour the stock into the pan to cover the meat balls and simmer for about 20 minutes.
8)- remove the stock from the pan into a separate pot and set on low heat. Remove about a cup into a separate container.
9)- add the flour and mix well to dissolve completely.
10)- now pour the flour mixture back into the rest of the stock. It will start to thicken as it simmers. You can continue adding more flour if the sauce is not thick enough for your liking. Taste. Add salt / pepper if desired.
11)- Pour the sauce back in with the meatballs, stir gently to coat them and let simmer for another 3-5 minutes. Ready to serve!
Thank you from a Hunting Couple