Duck Swedish Meatballs
Ground Duck is a great choice protein for making meatballs! This tasty recipe is great for feeding a crowd and entertaining guests during the holidays!
Ingredients
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24 oz. Ground Duck
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2 eggs, whisked
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1½ cup breadcrumbs
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½ cup onion, finely chopped
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½ cup parsley, finely chopped
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1 tsp. black pepper, split
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¼ tsp. allspice
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1 tbsp. duck fat
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1 tbsp. butter
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3 tbsp. flour
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1 cup heavy cream
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1.5 cups milk
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1.5 tbsp. bullion
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1 pack egg noodles
Directions
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1
Combine eggs and milk in a large bowl. Add ground duck, breadcrumbs, minced onion, ¼ cup parsley, ½ tsp. black pepper, and allspice. Combine and shape mixture into 1.5 in” meatballs (recipe should make about 30 meatballs)
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2
Melt duck fat and butter in a large skillet on medium high heat. Fry duck meatballs for 8 minutes turning frequently to evenly brown sides.
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3
While meatballs cook, cook pasta according to pasta packaging instructions.
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4
Remove meatballs and reserve drippings.
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5
Head drippings pan to medium heat. Add in extra butter or duck fat if running low. Stir in flour, and the remaining pepper. Whisk constantly for 1 minute. Whisk in bullion.
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6
Continue to stir and slowly add in heavy cream and milk. Bring to a boil then let simmer for 5 minutes until thick and creamy. Add meatballs back to the skillet and mix with sauce.
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7
Serve meatballs and sauce over a pile of noodles and garnish with remaining parsley.
