Venison Meatballs With Sauce Recipe
Ingredients
| Potatoes | 2 Cup (16 tbs), grated | |
| 1 1/2 Ibs ground buffalo meat | ||
| Onion | 2/3 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| Milk | 1/4 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Butter | 1/4 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Flour | 3 Tablespoon | |
| Water | 2 1/2 Cup (16 tbs) | |
| Sour cream | 2 Cup (16 tbs) | |
| 1 tsp dill seeds | ||
| Frozen green peas | 10 Ounce | |
Directions
In a large bowl, mix first 8 ingredients.
Shape into 1 1/2 inch (3.75 cm) meatballs.
In a cast iron skillet, melt 1 tbsp (15 mL) butter.
Brown meatballs.
Pour in 1/2 cup (125 mL) water.
Cover.
Simmer 20 minutes.
Remove meatballs.
Keep warm.
In the same skillet, melt remaining butter.
Mix in flour.
Add 2 1/2 cups (625 mL) water.
While stirring, simmer until sauce thickens.
Remove from heat.
Add sour cream, dill and green peas.
Heat through.
Place meatballs in sauce.
Mix well.
Simmer 3 minutes.
Shape into 1 1/2 inch (3.75 cm) meatballs.
In a cast iron skillet, melt 1 tbsp (15 mL) butter.
Brown meatballs.
Pour in 1/2 cup (125 mL) water.
Cover.
Simmer 20 minutes.
Remove meatballs.
Keep warm.
In the same skillet, melt remaining butter.
Mix in flour.
Add 2 1/2 cups (625 mL) water.
While stirring, simmer until sauce thickens.
Remove from heat.
Add sour cream, dill and green peas.
Heat through.
Place meatballs in sauce.
Mix well.
Simmer 3 minutes.
Chef
