Who doesn’t like meatballs? Kids really love ‘em, so this is a winner for families. They’re great served with rice or over noodles.
¼ tsp Grill Seasoning
1 egg (beaten)
¼ cup milk
2 tbsp ketchup
¾ cup quick cooking oats
¼ cup onions (chopped finely)
¼ cup parsley (minced)
1 ½ pound ground mule deer
3 tbsp flour
Salt & Pepper to taste
2 tbsp butter
2 tbsp flour
¼ tsp dried thyme
Salt & Pepper taste
14 ounces chicken broth
2/3 cup whipping cream
2 tbsp fresh parsley (minced)
In a bowl combine the first 10 ingredients, shape into 1 ½ inch balls and place into a greased glass baking dish. Bake at 400 for 10 minutes then turn and bake for another 10-15 minutes until done. Meanwhile, make the sauce by melting butter over medium heat; then add flour, thyme, salt and pepper stir until smooth. Gradually add broth & cream and bring to a boil. Cook and stir for 2 minutes or until thick and bubbly. Drain meatballs if needed, place on serving plates. Pour sauce over meatballs. Garnish with parsley.