Taste of the Wild: The best venison Swedish meatballs you’ll ever eat

In Jeff Benda’s opinion, these Venison Swedish meatballs are the best you’ll ever eat. He says that these meatballs are gently warmed with allspice and nutmeg and covered in a heavenly creamy sauce. When served over fluffy mashed potatoes, Jeff said the dish is a huge favorite with his 8-year-old daughter.

Jeff shared, “This Swedish meatball recipe is beginner home cook friendly, well-seasoned, and something you’ll want to make again and again. It’s a great way to use some of that ground venison in your freezer and to serve up for a family dinner or as an appetizer for your next potluck party.”

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MAKES: 24 MEATBALLS PREP TIME: 20 MINUTES | COOK TIME: 40 MINUTES

INGREDIENTS

MEATBALLS

1 pound ground venison

1/2 pound ground pork

1 cup fresh baby spinach, finely chopped

1 medium yellow onion, finely chopped

3/4 cup panko breadcrumbs

2 eggs

2 tablespoons minced garlic

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg 3 tablespoons olive oil

SAUCE

1 stick of butter

1/2 cup all-purpose flour

4 cups venison or beef broth

1 teaspoon kosher salt

1/4 teaspoon black pepper

1 ⁄8 teaspoon ground allspice

1 ⁄8 teaspoon ground nutmeg

1 tablespoon freshly squeezed lemon juice (from 1 ⁄2 lemon)

1/2 cup heavy whipping cream

1/2 cup chopped fresh parsley (optional)

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DIRECTIONS

1. 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 well combined.

2. Using a tablespoon or cookie scoop, measure out the meat mixture into about 24 1-inch balls.

3. In a large sauté pan, heat the other 2 tablespoons of olive oil over medium-high heat. Add half of the meatballs and cook for about 5 minutes until browned on all sides. Set the cooked meatballs aside on a large plate and cook the other half of the meatballs in the same pan and set aside with the first portion.

4. Lower the heat to medium and add the butter to the pan. When the butter is melted, whisk in the flour and cook for about 1 minute. Add the broth a little at a time.

5. Whisk the sauce until the broth is completely incorporated. Add salt, pepper, allspice, nutmeg, and lemon juice. Slowly whisk in the whipping cream.

6. Once the sauce begins to simmer, add the meatballs back into the pan.

7. Simmer until the sauce has thickened and the meatballs are cooked all the way through and reach an internal temperature of 145 degrees F. This takes about 8 minutes.

8. Serve warm over mashed potatoes or egg noodles.

9. Garnish with chopped fresh parsley if desired, and serve immediately.

Recipe and photo by Jeff Benda

ABOUT THE CONTRIBUTOR

Jeff Benda is the founder of Wild Game & Fish Media where he works with businesses in the hunting, fishing, and shooting industries.

With 25 years of experience in the restaurant industry, he is now a full-time wild game and fish recipe developer and food blogger living in Fargo, North Dakota. His goal is to celebrate local fish and wild game and provide achievable, bright recipes designed to build confidence for new cooks, and inspire everyone to elevate their cooking.

Follow him on Instagram: @wildgameandfish and online at www.wildgameandfish.com

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Find more game and fish recipes at outdoornews.com/cooking