Ingredients:
2 lbs ground venison
1 onion, finely chopped
2 cloves of garlic, minced
2 tablespoons breadcrumbs
2 eggs
Salt and pepper, to taste
2 tablespoons olive oil
1 cup lingonberry preserves
1 cup beef broth
1 tablespoon cornstarch
1 tablespoon cold water
Fresh dill, chopped, for garnish
Instructions:
In a large bowl, mix together the ground venison, onion, garlic, breadcrumbs, eggs, salt, and pepper until well combined.
Roll the mixture into 1.5-inch meatballs.
Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and brown on all sides, about 8-10 minutes.
Remove the meatballs from the skillet and set aside.
In the same skillet, add the lingonberry preserves, beef broth, and cornstarch mixture. Stir until well combined and bring to a simmer.
Return the meatballs to the skillet and coat them in the sauce. Cover and simmer for an additional 8-10 minutes, or until the meatballs are cooked through.
Serve the meatballs with the sauce and garnish with fresh dill.