Venision or Beef Meatballs with Gravy Oamc
Savor the hearty, homestyle comfort of Venison or Beef Meatballs with Gravy, a versatile and freezer-friendly (OAMC – Once A Month Cooking) recipe that’s perfect for meal prep. These tender, flavor-packed meatballs are crafted with a mix of lean ground venison or beef, breadcrumbs, and savory seasonings, then seared to golden perfection. They’re simmered in a rich, velvety gravy made from a buttery roux and beef broth, creating a dish that’s as satisfying as it is simple to make. With just 20 minutes of prep and a total cook time under an hour, this recipe is ideal for weeknight dinners or batch cooking. Serve these meatballs over mashed potatoes, fluffy rice, or al dente noodles for a comforting meal, and enjoy the added convenience of freezing leftovers for effortless future meals.
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Recipe Information
Ingredients
- 2 pounds Ground venison or beef
- 2 Eggs
- 1 cup Breadcrumbs
- 0.25 cup Milk
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Olive oil
- 4 cups Beef broth
- 0.25 cup Flour
- 2 tablespoons Butter
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large mixing bowl, combine ground venison or beef, eggs, breadcrumbs, milk, chopped onion, minced garlic, salt, black pepper, and Worcestershire sauce. Mix thoroughly until all ingredients are evenly incorporated.
Using your hands or a small scoop, form the mixture into 1-inch meatballs. Place them on a baking sheet or tray.
In a large skillet, heat olive oil over medium heat. Working in batches, brown the meatballs on all sides, about 1-2 minutes per side. Transfer the browned meatballs to a plate and set aside.
In the same skillet, reduce heat to medium-low and melt butter. Whisk in flour to create a roux, stirring constantly for about 1-2 minutes until the mixture is golden and smooth.
Gradually pour in the beef broth while whisking continuously to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes until the gravy thickens.
Return the browned meatballs to the skillet, making sure they are fully submerged in the gravy. Cover and simmer on low heat for 20-25 minutes, stirring occasionally, until the meatballs are cooked through.
Once cooked, sprinkle fresh parsley over the meatballs and stir gently to combine.
Serve immediately over mashed potatoes, rice, or noodles. Allow to cool completely before freezing if preparing as part of a batch cooking routine.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1257 mg | 55% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.2 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
