Hearty Venison and Beef Meatballs in Savory Mushroom Gravy
This recipe for Hearty Venison and Beef Meatballs captures the rich flavors of wild game combined with classic comfort. Drawing inspiration from my father's cherished recipe, I have attempted to capture his magic while leaving room for personal interpretation—adjust the spices to suit your palate! Each succulent meatball is enveloped in a luscious, dark brown gravy enriched with sautéed mushrooms and garlic. Perfectly paired with steaming rice or creamy mashed potatoes, these meatballs are not only delicious but ideal for make-ahead meals. Prepare a batch, freeze them for future dinners, and enjoy the comforting taste of home whenever you like!
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
Hot sausage
1 lb (roll, the cheapest quality available)
Ground beef or venison
3 lbs (ground)
Eggs
2 (beaten)
Onion
1/2 cup (chopped finely)
Breadcrumbs
1/2 cup (for binding)
Bread
2 slices (torn and wet (optional))
Milk
1/2 cup (for moisture)
Melted butter
4 tablespoons (only if using venison)
Salt
1/2 teaspoon (to taste)
Pepper
1/4 teaspoon (to taste)
Garlic powder
1/2 teaspoon (for seasoning)
Thyme
1/2 teaspoon (for seasoning)
Basil
1/2 teaspoon (for seasoning)
Parsley
1/2 teaspoon (for seasoning)
Worcestershire sauce
6 tablespoons (2 tbsp reserved for gravy)
Fresh mushrooms
16 oz (washed and sliced thin or quartered)
Garlic cloves
3 (crushed)
Olive oil
as needed (for frying)
Flour
4 tablespoons (for roux)
Bay leaves
1 1/2 (for flavoring)
Beef base or bouillon cube
1 teaspoon (for beef flavor)
Kitchen Bouquet
1 tablespoon (for color and flavor)
Instructions
1
In a very large mixing bowl, combine the hot sausage, ground beef or ground venison, eggs, finely chopped onion, breadcrumbs, and optional wet bread slices.
2
Season the mixture with salt, pepper, garlic powder, thyme, basil, parsley, and 4 tablespoons of Worcestershire sauce. Mix in the milk and melted butter (if using venison) until everything is well blended. The mixture should be firm enough to shape into patties; add additional breadcrumbs or wet bread if necessary to achieve the desired consistency.
3
Scoop out 1/4 cup of the mixture and form it into thick, round patties (not fully rounded meatballs).
4
Heat a cast iron skillet over medium heat and add just enough olive oil to coat the bottom (approximately 1 tablespoon).
5
Carefully place about 5 or 6 patties in the skillet and cook until browned well on both sides, about 4-5 minutes per side. Repeat until all patties are cooked, transferring them to a large pot after browning.
6
In the same skillet, add the sliced mushrooms and cook until tender, about 5 minutes. Mince the removed mushroom stems and add those back into the pot with the cooked meatballs, along with crushed garlic cloves, Kitchen Bouquet, 2 tablespoons of Worcestershire sauce, bay leaves, and beef base (or bouillon cube).
7
Using the remaining fat in the skillet, whisk in 4 tablespoons of flour to create a roux. Allow it to brown slightly, then gradually add 2-3 cups of water, whisking continuously to prevent lumps. Keep whisking until the mixture is thick and dark brown.
8
Pour this roux/gravy mixture over the meatballs in the pot, ensuring they are well covered. Add more water if necessary to achieve the right consistency for the gravy.
9
Bring the mixture to a medium heat until it reaches a boil, then reduce to a low simmer for 1 1/2 hours. Stir occasionally to gently mix without breaking the meatballs.
10
If desired, thicken the gravy further with a cornstarch slurry (cornstarch mixed with water).
11
Serve the flavorful meatballs and gravy over steaming rice or luscious mashed potatoes. Given the richness, plan for 1-2 meatballs per serving to satisfy your guests.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this meatball recipe?
The recipe is for Hearty Venison and Beef Meatballs in Savory Mushroom Gravy.
What types of meat are used in these meatballs?
The meatballs are made using a combination of hot sausage and either ground beef or ground venison.
How much hot sausage is required?
The recipe calls for 1 lb of hot sausage, specifically the roll variety.
When should I add melted butter to the meat mixture?
You should add 4 tablespoons of melted butter only if you are using ground venison to compensate for its leanness.
What is the purpose of the breadcrumbs in this recipe?
Breadcrumbs are used as a binding agent to help the meatballs hold their shape.
Is there an optional ingredient for the meatball texture?
Yes, you can optionally add 2 slices of torn and wet bread to the mixture.
How much onion is needed and how should it be prepared?
You need 1/2 cup of onion, which should be chopped finely.
How many eggs are used for binding?
The recipe uses 2 beaten eggs.
What spices are used to season the meatballs?
The meatballs are seasoned with salt, pepper, garlic powder, thyme, basil, and parsley.
How much Worcestershire sauce is used in total?
A total of 6 tablespoons is used: 4 tablespoons in the meat mixture and 2 tablespoons reserved for the gravy.
How should the meatballs be shaped?
Scoop out 1/4 cup of the mixture and form it into thick, round patties rather than perfectly round balls.
What type of skillet is recommended for cooking the patties?
A cast iron skillet is recommended for browning the patties.
How long do you cook the patties in the skillet?
Cook the patties for about 4-5 minutes per side until they are well browned.
How many mushrooms are included in the gravy?
The recipe uses 16 oz of fresh mushrooms, washed and sliced thin or quartered.
What should I do with the mushroom stems?
The mushroom stems should be minced and added back into the pot with the meatballs.
How many garlic cloves are added to the gravy?
The recipe calls for 3 crushed garlic cloves for the gravy mixture.
What is the role of Kitchen Bouquet in this recipe?
One tablespoon of Kitchen Bouquet is used to add rich color and flavor to the gravy.
How is the gravy roux made?
Whisk 4 tablespoons of flour into the remaining fat in the skillet and brown it slightly before adding water.
How much water is added to the roux to make the gravy?
Gradually add 2-3 cups of water while whisking continuously to achieve a thick, dark brown consistency.
How many bay leaves are used for flavoring?
The recipe uses 1 1/2 bay leaves.
What is the purpose of the beef base or bouillon cube?
It is used to enhance the beef flavor of the savory mushroom gravy.
How long does the entire dish need to simmer?
Once the gravy is poured over the meatballs and brought to a boil, it should simmer on low for 1 1/2 hours.
How can I make the gravy even thicker if needed?
You can thicken the gravy further using a cornstarch slurry, which is cornstarch mixed with water.
What are the recommended sides for this meal?
The meatballs and gravy are best served over steaming rice or creamy mashed potatoes.
How many meatballs should I serve per guest?
Due to the richness of the dish, plan for 1-2 meatballs per serving.
Can this recipe be prepared in advance?
Yes, these meatballs are ideal for make-ahead meals and can be frozen for future dinners.
Is it necessary to stir the pot during simmering?
Yes, you should stir occasionally to gently mix the ingredients without breaking the meatballs.
What tags are associated with this recipe?
Common tags include comfort food, venison, beef, gravy, and easy recipes.
What is the texture of the meatballs supposed to be like?
The mixture should be firm enough to shape into patties but remain succulent and moist once cooked.
Does the recipe allow for spice adjustments?
Yes, the description encourages adjusting the spices to suit your own personal palate.