Ingredients:

  • 1 lb ground venison
  • 1/2 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • 1 small onion, grated finely
  • 1 tsp ground allspice
  • 1/2 tsp ground nutmeg
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1/2 cup sour cream
  • 1/4 tsp salt

Instructions:

  1. Combine panko breadcrumbs and milk in a small bowl and let sit for 5 minutes until a paste forms.
  2. In a large bowl, fold together the ground venison, ground pork, grated onion, allspice, nutmeg, salt, pepper, beaten egg, and the milk-soaked breadcrumbs. Mix with hands until just combined.
  3. Roll the meat mixture into small spheres, roughly the size of a walnut.
  4. Heat avocado oil in a skillet over medium-high heat. Sear meatballs in batches for 2–3 minutes per side until a deep mahogany crust forms. Remove meatballs and set aside.
  5. Lower heat to medium. Melt butter in the same skillet, scraping up the browned bits. Whisk in flour and cook for 1 minute until golden.
  6. Slowly pour in bone broth, Worcestershire sauce, and 1/4 tsp salt, whisking constantly until thickened.
  7. Stir in sour cream until the sauce is ivory and glossy.
  8. Return meatballs to the pan and simmer for 5 minutes until internal temperature is reached.