Authentic Venison Swedish Meatballs Recipe
These venison Swedish meatballs are soft, flavorful, and perfect for meal prep or gatherings. Made with ground venison and pork, they’re seasoned with warm spices and served in a rich, creamy gravy. Great over mashed potatoes or egg noodles and easy to freeze for later.
Servings: 4
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
Slow cooker: After browning, transfer meatballs and gravy to a slow cooker. Cook on low for 2–3 hours until meatballs reach 150°F.
Broiler method: Brown meatballs under the oven broiler on a sheet pan if you're short on stovetop space.
Freezer-friendly: Meatballs can be frozen raw or fully cooked. Reheat gently in gravy or sauce before serving.
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