Swedish venison meatballs
These juicy and tasty venison meatballs Swedish style are impossible to resist. Made with venison and pork mince, a comfort food meal that everyone loves.
Ingredients
Swedish venison meatballs
- 400 grams venison mince
- 200 grams pork mince
- ½ cup breadcrumbs
- 2 cups milk full fat
- 2 eggs free ranged
- 1 onion finely diced
- 3 cloves garlic finely chopped
- 2 tablespoon fresh thyme leaves
- 1 teaspoon allspice
- salt and pepper to taste
Venison meatballs cream sauce
- 500 ml beef stock hot
- 2 ½ tablespoon flour plain
- 100 ml cream
- 3 tablespoon sour cream
- 3 bay leaves
Instructions
Swedish venison meatballs
- Saute diced onion and chopped garlic in butter until soft and fragrant.
- Soak the breadcrumbs in milk for 10 minutes.
- Add the ground meats, eggs, seasoning, sauteed onion and garlic to the soaked breadcrumbs. Mix well with your hands.
- Form mixture into balls.
- Cooking venison meatballs in batches in a frying pan until golden brown and caramelized. Transfer the fried meatballs over to an oven proof pan or tray.
- Place in the oven for 10 minutes or until cooked through.
- Serve with potatoes and lingon berry jam
Pan sauce for venison meatballs
- Using the same pan and keeping the pan juices in it.
- Add hot stock and bay leaves, let it cook down for a few minutes.
- Add the cream and cook for a few minutes.
- Turn the heat down to low. Add sour cream and whisk until the sour cream has fully dissolved.
- Simmer on low heat for 2-3 minutes. Strain
Notes
- Before frying all the meatballs, cook one test ball to make sure the seasoning is correct. Adjust if needed before cooking them all.
- Let the meatball mixture rest in the fridge for 15-20 minutes to firm up before shaping them into balls.
- Keep a bowl of cold water next to you and wet your hands in the water in between rolling the meatballs. They turn out more round and smooth that way and are easier to roll.
