INGREDIENTS

MEATBALLS
1-½  pounds ground venison                                      1 TBS Worcestershire sauce
½     pound ground beef (80/20) mix                        1 TBS fresh parsley (chopped)
2      TBS    onion (minced)                                          1 egg
2-¼   TBS    garlic (minced)                                        1 bag egg noodles
¼ cup parmesan cheese

GRAVY
3 TBS   butter                                  2 cups beef broth
3 TBS   flour                                     1/4 TSP  minced garlic
1/4 TSP onion powder

 DIRECTIONS

In a large bowl, mix venison and beef together, then add the egg, onions, garlic, Worcestershire sauce, parsley and mix well and refrigerate for 30 minutes. Once cooled, form 1-½ to 2-inch balls and bake at 350 degrees for 30 minutes turning once. Warm beef broth in microwave (2 minute) and in a small pan, make a roux by melting the butter and slowly sprinkle in the flour while whisking continuously (break up any chunks) then add the warm beef broth (still whisking) and once this begins to boil, lower heat and add ¼ TSP minced garlic & onion powder, then simmer. Remove meatballs and serve over noodles and top with gravy and parmesan cheese.