Venison Meatballs

Prep Time
Cook Time
1h 40m
Ready In

Recipe: #23028

March 02, 2016


Original is 8 servings


  • Serving Size: 1 (630.7 g)
  • Calories 1218
  • Total Fat - 78.7 g
  • Saturated Fat - 27.4 g
  • Cholesterol - 293.1 mg
  • Sodium - 2096.7 mg
  • Total Carbohydrate - 73.5 g
  • Dietary Fiber - 5.4 g
  • Sugars - 28 g
  • Protein - 55.4 g
  • Calcium - 174.5 mg
  • Iron - 5.3 mg
  • Vitamin C - 14.2 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

To begin making the meatballs, over med-low heat, saute the minced onion in ample butter, keeping the heat low so that it doesn’t darken or brown, for about 15 minutes or until completely softened.

Step 2

Add white wine and ground allspice and nutmeg. Cook down until no liquid remains. Set aside to cool slightly.

Step 3

In a very large bowl, mix the meat, eggs, and cooled onions with your hands.

Step 4

Alternate adding milk and breadcrumbs, mixing gently. Add salt and pepper. Do not over-handle the mixture or it will become tough.

Step 5

Gently and without squeezing, form the meat mixture into bite-sized balls and set on baking trays to await frying.

Step 6

Once all the balls have been formed, preheat the oven to 300F/150C.

Step 7

Add ample olive oil to cover the bottom of a very large flat-bottomed high-sided ovenproof pot, and heat over med-high heat.

Step 8

Fry the meatballs in batches, adding more olive oil as necessary to keep the bottom of the pan coated (do not overcrowd them).

Step 9

Once they are browned on one side, turn them to fry them on the other then remove, re-coat pan with olive oil and add the next batch.

Step 10

Once you’ve fried your meatballs, make the sauce by throwing in the chopped shallot to the pan you used to fry the meatballs. Fry on medium for a few minutes, then add the port, turn up heat and reduce liquid by half.

Step 11

Then add the red wine and beef stock and reduce liquid by half.

Step 12

Meanwhile, in a small pot, gently warm the heavy cream with the crushed garlic;

Step 13

Once red wine and beef stock have reduced, add the cream and garlic mixture to the pot and continue reducing.

Step 14

Add red currant jelly, a few juniper berries and some salt and pepper to taste while the sauce continues to boil down until your desired consistency.

Step 15

Once the sauce is the consistency you’d like it, throw the meatballs back into the pot, cover it, and stick it in the oven for an hour.


No special items needed.

1 Reviews


Thank you for sharing this lovely recipe Marra. The meatballs were wonderful tender and delicious. The sauce was amazing. Made as written but used ligon berries instead of currants. (didn't have any). Served with plain noodles for a wonderful meal. Made for Seaside Brasserie.


review by:
(24 Jun 2020)

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