Savory Reindeer Meatballs with Lingonberry Cream Sauce

Ingredients

• Ground reindeer meat (1 pound)
• Onion (1, finely chopped)
• Garlic (2 cloves, minced)
• Breadcrumbs (1/2 cup)
• Egg (1, beaten)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Allspice (1/2 teaspoon)
• Nutmeg (1/4 teaspoon)
• Butter (2 tablespoons)
• Flour (2 tablespoons)
• Beef broth (1 cup)
• Heavy cream (1/2 cup)
• Lingonberry jam (1/4 cup)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the ground reindeer meat, chopped onion, minced garlic, breadcrumbs, beaten egg, salt, black pepper, allspice, and nutmeg. Mix well until all ingredients are evenly incorporated.
3. Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs in the preheated oven for 20 minutes, or until they are cooked through and lightly browned.
5. While the meatballs are baking, prepare the cream sauce. In a large skillet, melt the butter over medium heat.
6. Add the flour to the melted butter and whisk until smooth. Cook for 1-2 minutes until the mixture is lightly browned, forming a roux.
7. Gradually pour in the beef broth, whisking continuously until the sauce is smooth and starts to simmer.
8. Stir in the heavy cream and lingonberry jam, mixing until the jam is melted and the sauce is well combined.
9. Once the meatballs are done baking, carefully add them to the skillet with the sauce. Gently stir to coat the meatballs in the rich gravy.
10. Allow the meatballs to simmer in the sauce for an additional 5-10 minutes, ensuring they are heated through and the sauce thickens slightly.
11. Serve the meatballs hot, ideally over a bed of creamy mashed potatoes or with a side of tangy lingonberry sauce.