Venison Swedish Meatballs Recipe with Creamy Gravy
Amazingly delicious Swedish meatballs that you don’t require a trip to Ikea! These succulent, hand-made meatballs are made with deer meat – though you can absolutely use any combination of pork and beef if you prefer. And these amazing meatballs will be simmering in a rich, creamy gravy that takes this classic Swedish meatball recipe to the next level.
Venison Swedish Meatballs Recipe with Creamy Gravy
4
servings25
minutes45
minutes1
hour10
minutesIngredients
- Meatballs
1 lb Ground venison
2/3 cup Yellow onion, finely chopped
1/4 cup Plain breadcrumbs
2 Tablespoons Fresh parsley, chopped
2 cloves Garlic, minced
1/2 teaspoon Ground nutmeg
1/4 teaspoon Allspice
1 teaspoon Onion powder
1/2 Tablespoon Garlic Powder
1/2 teaspoon Kosher salt
1/2 teaspoon Black pepper
1 Egg
Vegetable oil
- Gravy
4 Tablespoons Butter
3 Tablespoons All-purpose flour
2 cups Beef stock
1 cup Heavy cream
2 teaspoons Soy sauce (or Worcestershire sauce)
1 teaspoon Dijon mustard
1/2 teaspoon Ground nutmeg
Directions
- Meatballs
- In a bowl, combine the venison, breadcrumbs, parsley, allspice, 1/2 teaspoon nutmeg, onion, garlic, onion powder, garlic powder, Kosher salt, black pepper, and egg. Mix thoroughly until everything is fully incorporated and distributed. Cover with plastic wrap and refrigerate for 30 minutes.
- Roll and form the meat, shaping it into small balls that are around 1 1/4 inch in diameter. A batch of this size should make 20 meatballs.
- Heat some cooking oil in a large skillet – enough oil to coat the bottom. Start browning the meatballs in the skillet, turning them every 3-4 minutes. A light crust should form on most sides of each meatball. Do this step in batches so the pan isn’t over-crowded. The meatballs will release some moisture, and too much in the pan all at once will cause your meatballs to be simmering in liquid rather than searing.
- When all meatballs are browned, set them aside until needed.
- Give the skillet a wipe with paper towels to remove any large bits that were left behind by the meatballs. Then melt 4 Tablespoons of butter over medium heat.
- Whisk in the flour and cook for a full minute. Begin gradually stirring in the beef stock – adding a little at a time an stirring constantly. Then do the same with the heavy cream.
- Stir in the soy sauce, 1/2 teaspoon nutmeg, and Dijon mustard. Reduce heat to low and simmer until the gravy begins to thicken (5-10 minutes).
- Carefully add the meatballs back into the pan, making sure they are coated in gravy. Simmer everything on low for 5 minutes.
- Serve the meatballs. Spoon over some extra gravy, and garnish with fresh chopped parsley.
