Venison Meatballs with Bacon and Brown Gravy
These venison meatballs are such a tasty and filling main dish. They're made with crumbled bacon and homemade brown gravy for a rich, savory flavor. Serve them over mashed potatoes to make the ultimate comfort dish!
Servings: 4 servings (24 meatballs)
Calories: 806kcal
Equipment
- 12-inch cast iron skillet
Ingredients
Meatballs
- ¼ small yellow onion finely diced
- 3 cloves garlic minced
- 2 tablespoons avocado oil divided
- 2 lbs ground venison
- 6 slices of bacon finely chopped
- ½ cup breadcrumbs
- 2 eggs beaten
- ¼ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon rubbed sage
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
Brown Gravy
- 3 tablespoons butter
- 3-4 tablespoons all purpose flour
- 2 ½ cups beef broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Cook bacon in a 12-inch skillet until just crispy. Remove from heat and set aside. Drain off grease.
- In the same skillet, finely dice and saute the onions and garlic in 1 tablespoon of avocado oil.
- In a large mixing bowl, add the sautéed onions and garlic, ground venison, chopped bacon, breadcrumbs, eggs, heavy cream, and the rest of the seasonings. Mix well, being careful not to overmix.
- Use an ice cream scoop or similar to scoop even portions and shape them into balls.
- Heat a 12-inch skillet over medium heat, add 1 tablespoon of avocado oil and cook the meatballs for about 3 minutes per side until browned all over. I used tongs to flip them so they wouldn't fall apart. Work in two batches if your skillet is crowded, then move them to a plate.
- In the same skillet, reduce heat to low and add the butter and let it melt, then sprinkle in the flour and whisk for 1 minute until it turns light golden brown.
- Pour in the beef broth a little at a time, whisking after each addition until smooth. Add the Worcestershire sauce and season with salt and pepper. Continue whisking until it comes to a simmer.
- Return the meatballs to the skillet along with any juices from the plate. Simmer for 12 to 15 minutes, spooning the gravy over them a few times, until the gravy thickens and the meatballs are cooked through (165°F internal temperature).
- Serve by themselves or on a bed of mashed potatoes.
Notes
- I don't add any ground pork to my venison, which I know is common. If you did add ground pork, you can still follow this recipe; you may just have a bit more fat in the meat, which is totally fine.
- I really like the dark gravy with this, and the key to that is letting the flour get golden brown before adding the broth. Feel free to add more salt and pepper if you so choose.
- I really suggest using tongs to flip the meatballs. For one, it's just easier, but it also helps them to not fall apart, which can be a problem if you flip them too soon.
- These should cook in the skillet for a total of about 12 minutes before you pull them off the heat to start your gravy.
- Use an instant thermometer to check the internal temp before serving. You'll want the center to hit 165°F.