Number of Servings: 4
1 egg beaten
1/4 cup milk, half and half, or light cream
3/4 cup bread crumbs (1 slice)
1/2 cup finely chopped onion (1 medium)
1/4 cup snipped fresh parsley
1/8 teaspoon ground allspice or nutmeg
1 pound ground venison
1 tablespoon margarine or butter
2 tablespoon all-purpose flour
2 teaspoon instant beef bouillon granules
2 cup milk, half and half, or light cream
Combine egg and 1/4 cup milk, stir in bread crumbs, onion, parsley, 1/4 teaspoon black pepper, and allspice or nutmeg. Add ground venison, mix and shape into 30 meat balls.
In a large skillet, cook meatballs in hot butter, half at a time, over medium heat for about 10 minutes. Role meat balls over until no pink remains.
Remove meatballs, drain, reserve 2 tablespoons of drippings.
Stir in flour, bouillon granules and 1/8 teaspoon pepper. Gradually stir in the 2 cups of milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for about 1 minute more. Return meatballs to skillet and reheat, then serve.
Notes & Variations:
Contributor: Dave Myers, RRGC