Kangaroo Meatballs in Wine Sauce



  • 1 pound ground Kangaroo
  • 1/2 cup fine dry bread crumbs
  • 1/3 cup milk or chicken broth
  • 1 large egg whit or 1 large egg
  • 1 tablespoon instant minced onion
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried basil
  • 2 tablespoons butter or margarine
  • 1/2 pound mushrooms, quartered
  • 1/2 onion, chopped
  • 3/4 cup beef broth
  • 3/4 cup dry red wine
  • 2 tablespoons catsup
  • 1 bay leaf
  • 1 clove minced garlic
  • 4 teaspoons cornstarch and 4 teaspoons water


Combine meat, breadcrumbs, milk or broth, egg, onion, Worcestershire, and basil. Shape the meat into balls, about 1-3/4 inches (golf ball size) in diameter. Set meatballs about 1/2 inch apart in a nonstick shallow-rim baking pan coated with a light spray of oil. Bake in 425ºF oven* until no longer pink in center (cut to test) and lightly browned, about 15 to 18 minutes. During cooking, turn with a wide spatula after balls are browned where they touch the pan. Sauce: In a frying pan, melt butter and sauté mushrooms and chopped onion until soft, about 7 minutes. Add broth, wine, catsup, bay leaf and garlic. Cook 5 minutes. In a small bowl, blend cornstarch with water; stir into sauce. Cook, stirring, until mixture boils and thickens. Remove bay leaf. Add meatballs to sauce and reheat. For 1-inch balls, bake at 475ºF for 10 to 12 minutes.


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