These venison Swedish meatballs are delicious and comforting.
Editor’s Note: Venison Swedish meatballs are a delicious take on a classic recipe. These meatballs are filled with flavor, and they make a delicious comfort food, especially when the weather outside is cool.
Many people associate Swedish meatballs with the Swedish company IKEA, but like many things (such as French fries), the name doesn’t accurately depict their origin. To be honest, all I know is that these little babies are GOOD, and I would endure countless hours of putting together IKEA furniture to have some of them. If you’ve ever had to build anything from there, then you know what a bold statement that is. Ground venison is a welcome flavor to the rich broth and perfectly flavored meatballs! Serve over egg noodles or spaghetti squash.
- For the meatballs
- 1 pound (455 g) ground venison
pound (224 g) ground pork
- Juice of 1/2 lemon
- 1 teaspoon Dijon mustard
- 2 teaspoons (8 g) coconut sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- Pinch of nutmeg
- 1 egg, beaten
cup (25 g) almond meal or bread crumbs
- For the gravy
- 3 tablespoons (45 g) butter
cup (31 g) all-purpose flour
- 3 cups (720 ml) beef broth
- 3 or 4 dashes of Worcestershire sauce
- 2 tablespoons (30 ml) sour cream
- Egg noodles or spaghetti squash, to serve
To make the meatballs, preheat the oven to 400°F (200°C) and line a baking sheet with foil or a Silpat.
Add all of the ingredients for the meatballs to a large bowl and mix them together until everything is well incorporated. I like to do this with my hands and a fork.
Using a large cookie scoop, scoop the meatball mixture and roll them between your hands to make them evenly shaped. Arrange the meatballs on the prepared baking sheet so that they don’t touch each other. Bake the meatballs for 18 minutes, then remove them from the oven and set aside.
To make the gravy, while the meatballs bake, add the butter to a large saucepan and let it melt over medium heat. Add the onion and sauté until it starts to brown, 5 to 6 minutes. Add the flour, salt and pepper and cook, stirring, for 3 minutes to cook out the raw flour taste. Add the beef broth and whisk the gravy constantly until no clumps of flour remain. Add the Worcestershire sauce and keep whisking the gravy, scraping the edges of the pan frequently.
Once the gravy starts to bubble and thicken to the desired consistency, add the sour cream and stir it in completely. Remove the saucepan from the heat and add the meatballs. Spoon the gravy over the meatballs so they’re all covered. Serve over egg noodles or spaghetti squash.
Reprinted with permission from Venison Every Day by Allie Doran, Page Street Publishing Co. 2020.
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