Walking down the isles of cheap Ikea furniture and your nose gets a whiff of something sweet, creamy and filled with bold spices. like one of those old timey cartoons your feet lift off the ground and your nose floats you towards the intoxicating scent. You pass the turn style lines and open your eyes to see a plate of frozen and reheated creamy meatballs and realized they smell better than they taste. Have you ever wanted to create your own version of these iconic meatballs that are synonymous with over priced cheap furniture and yellow shirts? Well, look no further, I’ve taken all the guess work out of it and am here to help you create a delicious dish that your whole family can and will enjoy.
Bonus is this recipe can be used with any ground wild game meat from deer, elk, moose, dove, duck and any other critter you want to send through your grinder.
Venison Swedish meatballs
Ingredients:
1 pound elk or venison
¼ cup panko breadcrumbs
2 tbsp fresh parsley, chopped
¼ tsp allspice
1 tsp nutmeg
½ white onion, minced fine
2 clove garlic, minced
1 tsp onion powder
1 tbsp garlic powder
½ tsp pepper
½ tsp salt
1 egg
1 tbsp oil
5 tbsp butter
3 tbsp flour
2 cups stock or beef broth
1 cup heavy cream
2 tbsp Worcestershire sauce
1 tsp Dijon mustard
Directions
- In large bowl combine venison, panko, spices, ½ tsp nutmeg, garlic, onion and eggs, mixed until combined
- Roll meatballs, you should get 20 small or 12 large meatballs.
- In a large skillet, heat oil and cook meatballs, rotating to brown each side. Remove from skillet and cover with foil
- In the same skillet add butter and melt, whisk in flour and cook until it’s browned and smells nutty. Slowly stir in beef broth and cream. Add Worcestershire, 1/2 tsp nutmeg and Dijon, reduce heat and simmer until sauce starts to thicken.
- Add meatballs back to skillet and simmer for 2-5 minutes, coating each meatball in sauce.
- Eat as is or serve over noodles
- Enjoy
Jeremiah Doughty
