These creamy Venison Swedish Meatballs are soft, tender, and gently seasoned with warming spices like allspice and black pepper.
Simmered in a rich, buttery gravy and served over mashed potatoes or noodles, they’re an easy comfort food favorite. Whether you’re prepping ahead for the holidays or coming in after a long day in the stand.
Want more meatball recipes? Try my sweet-and-spicy Venison Meatballs, or Picadillo Meatballs. If you’re in the mood for something else, browse all of my ground venison recipes.
A Go-To for Hunting Season & Holiday Gatherings
I often make these venison Swedish meatballs in big batches ahead of time, especially during hunting season when life gets busy. They’re perfect for freezing and pulling out during the rut for easy eating after a long day in the treestand.
Whether you’re serving them over mashed potatoes for a cozy family dinner or keeping them warm in a crockpot for a holiday party, these meatballs hold up beautifully and save time when it matters most.
INGREDIENTS LIST
Click to expand the ingredient list
For the Meatballs
- 1 tbsp unsalted butter
- 1 cup plain breadcrumbs
- 1 tbsp olive oil
- ½ cup minced yellow onion
- 2 cloves garlic, minced
- ¼ tsp ground allspice
- ½ tsp ground black pepper
- ½ cup milk
- 1 tsp Worcestershire sauce
- ¾ lb ground venison (lean)
- ½ lb ground pork
- 1 tsp kosher salt
- 1 large egg
- 2 egg yolks
For the Gravy
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1½ cups chicken or beef stock or venison stock
- 1 tsp Worcestershire sauce
- ¼ cup heavy cream
- Kosher salt
- black pepper
- Optional: Lingonberry jam for serving
Tips for Success
- Soak the Breadcrumbs: Soaking the bread crumbs adds richness and moisture. If you skip this step, your meatballs won’t be as juicy or have the correct texture.
- Chill before cooking: Refrigerate the meatballs on a baking pan fitted with parchment paper before browning. This keeps them from falling apart in the skillet.
- Browning Options: For confident cooks, brown the meatballs in a pan under the oven broiler. Rotate for even color. For more control, sear the meatballs in a cast iron pan.
- Crockpot Option: After browning, add the meatballs and gravy to a slow cooker. Cook on low for 1 hour or until the meatballs are cooked through.
- Make ahead: Freeze meatballs (raw or cooked) on a tray, then transfer to an airtight container. Reheat gently in gravy when ready to serve.
Serving Suggestions
- Serve over mashed potatoes, egg noodles, or buttered spaetzle.
- Pair with lingonberry jam or cranberry sauce for a sweet-savory balance.
- Add a crisp green salad or roasted vegetables to round out the meal.
Frequently Asked Questions
Traditionally, Swedish meatballs are made from a mix of ground beef and pork. In this version, we use lean ground venison and pork for moisture, adding a wild game twist while preserving that classic texture and flavor.
Venison Swedish meatballs are traditionally served with a creamy brown gravy made from stock, flour, butter, and cream. It’s rich, silky, and complements the deep, rich flavor of wild game meat. Lingonberry jam is often served alongside to balance the richness.
Yes. I recommend making larger-sized meatballs so that they won’t dry out. Also, increase the egg yolks listed in the recipe to 4 egg yolks total. The egg yolks will add moisture and richness.
The flavor comes from a combination of softened onions, garlic, warm spices like allspice and pepper, and the richness of cream and butter in the gravy. Using wild game meat like venison adds an earthy depth you won’t get with store-bought meat.
mORE GROUND venison Recipes
Check out these reader favorites:
- Sweet and Spicy Venison Meatballs
- Venison Goulash
- Venison Chili
- Venison Burgers
Lastly, if you make these authentic venison Swedish meatballs, leave me a review! Be sure to tag me on Instagram @larry__White with any of your wild game creations as well!
Authentic Venison Swedish Meatballs Recipe
Ingredients
For the Meatballs
- 1 tbsp unsalted butter for onions and garlic
- 1 cup plain breadcrumbs
- 1 tbsp olive oil for cooking meatballs
- ½ cup minced yellow onion
- 2 cloves garlic minced
- ¼ tsp ground allspice
- ½ tsp ground black pepper
- ½ cup milk
- 1 tsp Worcestershire sauce
- ¾ lb ground venison lean
- ½ lb ground pork
- 1 tsp kosher salt
- 1 large egg
- 2 egg yolks
For the Gravy
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1½ cups chicken or beef stock (or venison stock if you have it)
- 1 tsp Worcestershire sauce
- ¼ cup heavy cream
- Kosher salt and black pepper to taste
- Lingonberry jam for serving, (Optional)
Instructions
Preheat the Oven
- Preheat the oven to 350°F while preparing the meatballs.
Prep the Onions and Garlic
- In a skillet over medium heat, melt 1 tablespoon butter. Add the onions and garlic and cook until softened, 4-5 minutes. Set aside to cool completely before mixing into the meat.
Mix the Meatballs
- In a large mixing bowl, combine the breadcrumbs, milk, Worcestershire sauce, salt, allspice, and pepper. Let sit for 5 minutes. Add the cooled onion-garlic mixture, ground venison, pork, egg, and yolks. Mix gently until fully combined. Don’t overwork the mixture.
Form the Meatballs
- Use wet hands or a cookie scoop to roll the meat into 1½-inch balls. Place on a parchment-lined tray. Refrigerate for 20-30 minutes to help them hold their shape.
Brown the Meatballs
- Heat one tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning to brown all sides. Transfer them to a baking sheet pan, lined with aluminum foil or parchment paper.
Bake the Meatballs
- Place the sheet pan in the oven and bake the meatballs until they are just cooked through. This will take around 20 minutes.
Make the Gravy While the Meatballs Bake
- In the clean skillet, melt 2 tablespoons butter. Whisk in the flour and cook for 1-2 minutes until lightly golden. Slowly add the stock, whisking constantly. Stir in Worcestershire sauce and heavy cream. Simmer until slightly thickened.
Simmer the Meatballs
- Add the cooked meatballs to the gravy and simmer gently for around 10 minutes. If the sauce becomes too thick, thin it out with a little stock or cream. Season to taste with salt and pepper.
NOTES
- Do not skip the milk-soaked breadcrumbs. Let the breadcrumbs, milk, Worcestershire, and seasonings sit for about 5 minutes before mixing. That is what keeps the venison Swedish meatballs soft instead of dense.
- Cool the onions and garlic completely before adding them to the meat, and mix gently once the venison, pork, egg, and yolks go in. Overworking the mixture will make the meatballs tighter.
- After rolling, chill the meatballs for 20 to 30 minutes before browning. That helps them hold their shape in the skillet. A cookie scoop or wet hands makes shaping easier.
- Brown the meatballs in batches, then finish them in the oven until just cooked through. Do not try to fully cook them during the sear. They finish in the oven and then again in the gravy.
- Simmer the gravy only until it lightly thickens, then add the meatballs and simmer gently for about 10 minutes. If the sauce gets too thick, loosen it with a little more stock or cream.
- Slow cooker: After browning, transfer the meatballs and gravy to the slow cooker and cook on low for 2 to 3 hours.
- Broiler method: Brown meatballs under the oven broiler on a sheet pan if you’re short on stovetop space.
- If you want to use all venison, make the meatballs a little larger and increase the yolks to 4 total so they stay moist.
- These freeze well raw or cooked. Reheat them gently in the gravy before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
