Kangaroo Swedish Meatballs with Gravy
Makes 4+ Servings
 |
WINE PAIRING | |
|---|---|---|
| California Chardonnay | ||
Kangaroo is a flavorful, healthy meat that also happens to be extremely lean. That means it’s a great choice for recipes that naturally include extra fat & bread to keep moist, like Swedish meatballs!
We’ve snuck red wine vinegar, red currant jelly, and luxardo maraschino liqueur into the gravy to balance its richness and impart game-meat friendly fruity notes. The resulting dish has the comforting gravy & smooth texture you love, but with more personality than traditional Swedish meatballs.
INGREDIENTS
- Meatballs:
- 2 slices White Bread
- ¼ cup Whole Milk
- 2 Egg Yolks
- 1 tbsp Unsalted Butter
- ½ cup finely chopped Red Onion
- 2 tbsp Dry White Wine or Vermouth
- ½ tsp ground Black Pepper
- 1 tsp Kosher Salt
- 2 tbsp Mayonnaise (we used Best Foods)
- 1lb Ground Kangaroo Meat
- 2 tbsp Panko Bread Crumbs
- Gravy:
- 2 tbsp Olive Oil
- ¼ cup All Purpose Flour
- 3 cups Low Sodium Beef Stock
- 1 cup Heavy Cream
- 2 tsp Luxardo Maraschino Liqueur
- 1 tsp Red Wine Vinegar
- 1 tbsp Red Currant Jelly
- ¼ cup minced Flat Leaf Parsley Leaves
- Plus:
- Pickled Red Onions
DIRECTIONS
- Prepare the Meatballs:
1
Tear the bread slices into pieces & mix them with the milk. Add the egg yolks, salt & black pepper.
2
Melt the butter in a wide frying pan. Add the red onion & saute it until it softens.
3
Deglaze the pan with the white wine/vermouth. Bring the liquid so a simmer and cook until the pan looks dry.
4
Remove the onion from the pan to a separate bowl.
5
Use a stand mixer to beat together the bread/milk/egg mixture, the cooked onion, the kangaroo meat, and the panko.
6
Form the mixture 1 ½” thick meatballs.
7
Coat the bottom of a pan with vegetable oil. Brown the meatballs on all sides in the oil over Medium High heat until they’re cooked through.
8
Move the meatballs to a clean plate while you construct the gravy in the pan.
- Make the Gravy
9
Add the two tablespoons of olive oil to the residual fat in the pan. Sprinkle in the flour and stir it into the fat, toasting it for 2 minutes, just until it begins to smell nutty.
10
Whisk in the beef stock. Bring it to a simmer, and cook until it reduces by a quarter.
11
Whisk in the heavy cream, vinegar, and luxardo. Simmer to again reduce the liquid by a quarter.
12
Taste and add salt & pepper if necessary.
13
Whisk in the red currant jelly until it melts into the gravy.
- Finishing
14
Return the meatballs to the pan, toss them with the sauce, and simmer for an additional 5 minutes.
15
Stir in the parsley leaves.