Venison Meatballs

Name: Venison Meatballs (Szarvas-húsgombóc)
Cuisine: Hungarian
Ingredients: 400 g/14 oz coarsely minced (ground) venison; 200 g/7 oz minced (ground) veal; 1 onion, finely chopped; 45 ml/3 tbsp breadcrumbs; 5-6 oregano sprigs, finely chopped; 1 egg, beaten; 5 ml/3 tbsp plain (all-purpose) flour, for dusting; 60 ml/4 tbsp olive oil; 2.5 ml/½ tsp sweet paprika; 100 ml/3½ fl oz/scant ½ cup chicken stock; 45 ml/3 tbsp sour cream; a handful of fresh herbs, leaves chopped; a handful of fresh herbs, leaves chopped; salt and ground black pepper; salt and ground black pepper

Szarvas-húsgombóc

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

After preparing an initial meal of venison, any unused pieces can be minced (ground) to make delicious meatballs, served in a sour cream sauce. You can use other meats, perhaps wild boar, beef or veal.

Ingredients

400 g/14 oz coarsely minced (ground) venison
200 g/7

Europe
Hungary
Main course
Low carb
Low sugar
High protein
Low calorie

Method

Put the venison and veal in a bowl with the onion, and season with salt and pepper.
Add the breadcrumbs, oregano and egg to the bowl, and mix them well to combine.
Shape the meat mixture into meatballs and dust with the flour.

PER SERVING: Energy 383kcal/1608kJ; Protein 38g; Carbohydrate 21g, of which sugars 3g; Fat 18g, of which saturates 5g; Cholesterol 146mg; Calcium 79mg; Fibre 1.9g; Sodium 351mg