These venison meatballs offer a rich, gamey flavor balanced by a creamy, tangy sauce that is both comforting and elegant. The lean venison is kept moist by incorporating sour cream directly into the mixture, while herbs like oregano and dill add an aromatic, international flair. Simmered gently, the meatballs become incredibly tender, absorbing the savory notes of the garlic and catsup base. This dish is perfect for a cozy weeknight dinner or a special gathering, pairing beautifully with simple sides like steamed rice, egg noodles, or roasted potatoes. It’s a satisfying meal that brings a touch of rustic charm to your table without requiring complicated techniques or hard-to-find ingredients.
Venison Meatballs
Description
These venison meatballs offer a rich, gamey flavor balanced by a creamy, tangy sauce that is both comforting and elegant. The lean venison is kept moist by incorporating sour cream directly into the mixture, while herbs like oregano and dill add an aromatic, international flair. Simmered gently, the meatballs become incredibly tender, absorbing the savory notes of the garlic and catsup base. This dish is perfect for a cozy weeknight dinner or a special gathering, pairing beautifully with simple sides like steamed rice, egg noodles, or roasted potatoes. It&# 226;ÂÂs a satisfying meal that brings a touch of rustic charm to your table without requiring complicated techniques or hard-to-find ingredients.Ingredients
Directions
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In a large bowl, combine the ground venison, 1/4 cup of the sour cream, catsup, salt, pepper, garlic salt, and oregano. Mix gently until just combined.
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Shape the mixture into walnut-sized meatballs.
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Heat the oil in a large skillet over medium-high heat.
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Brown the meatballs on all sides, working in batches if necessary to avoid crowding the pan.
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Pour off any excess oil from the skillet.
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Add the water to the skillet, cover, and simmer for 15 minutes, or until the meatballs are cooked through.
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Remove the cooked meatballs from the skillet and transfer them to a serving dish.
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To the same skillet, add the remaining sour cream and dill weed.
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Heat the sauce gently over low heat, stirring constantly, until warmed through. Do not boil.
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Pour the warm sour cream sauce over the meatballs.
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Sprinkle with paprika before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 538.2kcal
- % Daily Value *
- Total Fat 31.9g50%
- Saturated Fat 16.7g84%
- Cholesterol 203.2mg68%
- Sodium 6228.5mg260%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 0.4g2%
- Sugars 5.6g
- Protein 54.2g109%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve these meatballs with steamed rice, egg noodles, or mashed potatoes to soak up the delicious sauce.
If you do not have venison, lean ground beef or turkey can be used as a substitute, though the flavor profile will be milder.
Be careful not to overmix the meat mixture, as this can result in tough meatballs.
When heating the sour cream sauce, keep the heat low to prevent curdling.
