Easy British Meatballs with Onion Gravy Recipe - Faggots
My wild game twist on a British Meatballs with Onion Gravy Recipe (Faggots) using deer trim, deer liver, bacon, and store-bought stuffing mix.
Servings: 6 servings
Ingredients
British Meatballs
- 1 6-ounce box of stuffing mix
- 1 pound venison trim (or ground venison)
- 8 ounces venison liver
- 8 ounces bacon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground sage
- ¼ teaspoon ground rosemary
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 Tablespoons olive oil
Onion Gravy
- 4 Tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 2 teaspoons sugar
- 1 Tablespoon flour
- 2 cups venison or beef broth
- 2 teaspoons Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Gather your ingredients.
- Prepare the stuffing mix according to the packet instructions and set aside to cool.
- Meanwhile, place the venison trim, venison liver, and bacon on a cutting board and use a sharp knife to cut into 1-inch pieces and put in a food processor with salt, pepper, sage, rosemary, garlic powder, and onion powder.
- Pulse for 30 seconds until minced.
- Place the minced meat in a large mixing bowl and add the stuffing. Mix thoroughly.
- Dampen your hands or wear gloves, divide and roll the minced meat mixture into 8 evenly-sized balls. Place in the refrigerator while you make the onion gravy.
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, add 2 Tablespoons of the butter, sliced onions, and sugar, and cook until lightly browned and beginning to soften, about 5 minutes.
- Stir in flour and cook for 1 minute more. Whisk in broth and Worcestershire sauce and bring to boil. Cook until thickened, about 3 minutes. Remove from the heat, stir in remaining 2 Tablespoons of butter, salt, and pepper.
- Pour the onion gravy into a 9 x 13 baking dish and add the meatballs.
- Bake uncovered in an oven for about 45 minutes until the meatballs reach an internal temperature of 165 degrees F using an instant read meat thermometer.
- Serve with mashed potatoes and peas.
