Venison meatballs with thyme and lemon have a delicate taste and are perfect to serve as a main dish for any occasion. They are a tasty alternative to classic meatballs and are usually liked by children too. They are really easy to prepare and with their sauce, they are ideal paired with mashed potatoes or, if you prefer, even polenta. If you don’t have fresh thyme, you can also opt for dried thyme, in which case I recommend slightly reducing the amount, as it has a more intense aroma.
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: approx. 12 meatballs
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs ground venison
- 1/2 onion
- 1 clove garlic
- 1 untreated lemon (zest)
- 2 teaspoons thyme
- 0.7 oz breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper (ground)
- 1 oz butter
- 3 tablespoons vegetable oil
- 3.4 fl oz red wine
- 6.8 fl oz broth
- as needed lemon (sliced)
- as needed thyme (sprigs)
- as needed mashed potatoes
Steps
To prepare the venison meatballs, place the ground venison in a large bowl.
Peel and finely chop the onion and garlic and add to the meat. Also add the grated zest of the previously washed lemon, as well as the thyme leaves and breadcrumbs.
Salt and pepper to taste. Mix everything well with a spoon or directly with your hands.
Form approximately 12 meatballs with moistened hands and place them on a cutting board. Once all the meatballs are prepared, heat a pan with the oil and butter. Once the butter has melted, add the meatballs and brown them well on the first side for 3–4 minutes on high heat. Then turn them over and brown them on the other side, still on high heat for 3–4 minutes. When the meatballs are well-browned, deglaze with the red wine and let it evaporate. Then pour in the broth and continue cooking for about 30 minutes, until your venison meatballs are cooked through. Adjust the seasoning with salt and pepper if necessary.
Serve your meatballs garnished with a few slices of lemon and some thyme sprigs, accompanied by creamy mashed potatoes.
