Meatballs in Onion Gravy
- 1 pound ground venison (70% venison / 30% pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 onions, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish
- Preheat your oven to 375°F.
- In a large mixing bowl, combine the ground meat, breadcrumbs, milk, egg, salt, and black pepper. Mix well until everything is evenly combined.
- Shape the meat mixture into small balls, about 1-2 inches in diameter.
- Heat the olive oil in a cast iron pan over medium-high heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Transfer the meatballs to a plate and set aside.
- In the same cast iron pan, add the sliced onions and butter. Cook the onions until they are soft and translucent, about 5-7 minutes.
- Sprinkle the flour over the onions and stir until well combined. Cook for an additional 2-3 minutes, stirring constantly.
- Gradually whisk in the beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 2-3 minutes, until the sauce thickens.
- Return the meatballs to the cast iron pan, spooning the gravy over the meatballs.
- Place the cast iron pan in the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through and the gravy is bubbly.
- Remove the cast iron pan from the oven and let it cool for a few minutes. Season the gravy with salt and pepper to taste and sprinkle with fresh parsley for garnish.
- Serve the meatballs and onion gravy hot with mashed potatoes, rice, or crusty bread.