The Best Venison Swedish Meatballs Recipe
These Venison Swedish meatballs are the best you'll ever eat. Gently warmed with allspice and nutmeg and covered in a heavenly creamy sauce, then served with fluffy mashed potatoes.
Servings: 24 meatballs
Ingredients
Meatball Ingredients
- 1 pound ground venison
- ½ pound ground pork
- 1 cup fresh baby spinach, finely chopped
- 1 medium yellow onion, finely chopped
- ¾ cup panko breadcrumbs
- 2 eggs
- 2 tablespoons minced garlic
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 3 tablespoons olive oil
Sauce Ingredients
- 1 stick of butter
- ½ cup all purpose flour
- 4 cups venison or beef broth
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- 1 tablespoon freshly squeezed lemon juice (from ½ lemon)
- ½ cup heavy whipping cream
Instructions
- In a large bowl, mix the venison, pork, spinach, onion, panko, eggs, garlic, salt, pepper, allspice, nutmeg, and 1 tablespoon of the olive oil until combined.
- Using a tablespoon or cookie scoop, measure out the meat mixture into about 24 1-inch balls.
- Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the broth to the pan a little at a time.
- Whisk the sauce until the broth is completely incorporated. Add salt, pepper, allspice, nutmeg, and lemon juice. Whisk a few more times. Slowly whisk in the whipping cream.
- Once the sauce begins to simmer, add the meatballs back into the pan.
- Simmer until the sauce has thickened and the meatballs are cooked all the way through (a minimum of 145 degrees F), about 8 minutes.
- Serve warm over mashed potatoes or egg noodles or your other favorite starch.
