Skillet Mississippi Venison Meatballs
All of the flavors of the pot roast we all love in meatball form. These warm and inviting Mississippi Venison Meatballs are smothered in a rich gravy that is to die for.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
Scale
For the Meatballs:
- ¼ cup Olive Oil
- 1.5 pound Ground Venison (Mixed with Fat) * See Note
- ½ onion, Finely Diced
- ¼ cup Italian Seasoned Breadcrumbs
- ¼ cup Parmesan Cheese
- 1 Large Egg
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Dried Parsley (or 1 tablespoon Fresh Parsley)
- Salt and Pepper to Taste
For the Mississippi Gravy:
- 3 tablespoons butter
- 5 tablespoons flour
- 2–2.5 cups beef broth
- ¼ cup liquid from jar of pepperoncini
- 1 tablespoon Soy Sauce
- 1 tablespoon Worcestershire Sauce
- 6 pepperoncini
- ¼ cup Parmesan Cheese, For Topping (Plus More If Desired)
- 1 tablespoon Chopped Parsley, To Garnish
Instructions
- In a large mixing bowl, add all of the meatball ingredients except the olive oil. Mix using your hands until ingredients are equally distributed but avoid over mixing. Form into equal sized meatballs.
- In a large cast iron skillet, heat olive oil over medium high heat until shimmering. Add meatballs and brown on all sides. Once browned, remove from the skillet. Drain some grease using a paper towel but leave about 1-2 tablespoons plus any brown bits in the pan. You don’t have to get it completely drained.
- In the same skillet, melt butter for the gravy. Once melted, sprinkle flour over top and whisk until the flour is thickened. Mix for another 30 seconds then slowly add in broth in small increments whisking constantly as you add it in. You want to keep the flour broth mixture at a low simmer.
- Add in pepperoncinis, the liquid from the pepperoncinis jar, and soy sauce and Worcestershire sauce. Bring the skillet back up to a simmer then add meatballs back to the skillet. Reduce heat to low, cover with a lid and cook until meatballs are fully cooked through, about 15 minutes
Notes
* If your venison is already premixed with fat, use 1.5 pounds of it. If your venison does not have added fat already, or you prefer add even more: Use 1 pound ground venison mixed with ½ pound ground pork)
Find it online: https://jenndanella.com/o-mississippi-venison-meatballs/