BOOTLEG Outlaw Meatballs in Cream Sauce

Great served over noodles or rice. 


1/2 tsp BOOTLEG Outlaw Surf & Turf 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 venison or beef 
3 tbsp flour

2 tbsp butter
2 tbsp flour
¼ tsp dried thyme
Salt & pepper to taste
14 ounces chicken broth
2/3 cup whipping cream
2 tbsp fresh parsley (minced)

Instructions: 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, 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. They’re great served over noodles or with rice.

Want more recipe inspiration? Check out other BOOTLEG spice recipes.