Kangaroo Swedish Meatball Gravy

Kangaroo Swedish Meatballs w/ Gravy

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Kangaroo Swedish Meatballs with Gravy

Makes 4+ Servings
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.

Kangaroo Swedish Meatballs w/ Gravy
  • 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


  • Prepare the Meatballs:

Tear the bread slices into pieces & mix them with the milk. Add the egg yolks, salt & black pepper.

Melt the butter in a wide frying pan. Add the red onion & saute it until it softens.

Deglaze the pan with the white wine/vermouth. Bring the liquid so a simmer and cook until the pan looks dry.

Remove the onion from the pan to a separate bowl.

Use a stand mixer to beat together the bread/milk/egg mixture, the cooked onion, the kangaroo meat, and the panko.

Form the mixture 1 ½” thick meatballs.

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.

Move the meatballs to a clean plate while you construct the gravy in the pan.

  • Make the Gravy

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.

Whisk in the beef stock. Bring it to a simmer, and cook until it reduces by a quarter.

Whisk in the heavy cream, vinegar, and luxardo. Simmer to again reduce the liquid by a quarter.

Taste and add salt & pepper if necessary.

Whisk in the red currant jelly until it melts into the gravy.

  • Finishing

Return the meatballs to the pan, toss them with the sauce, and simmer for an additional 5 minutes.

Stir in the parsley leaves.

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