Swedish Venison Meatballs

The meatball recipe makes a lot of meatballs so I make up the balls than freeze what I’m not going to use right away.

Meatballs

4lbs ground venison (you can do half venison half beef or pork if you would like)

3 tsp Italian Herbs Seasoning

1/2 tsp Black Pepper 

1/4 tsp Salt

1 tsp Garlic Powder

1 tsp Onion Powder

1 1/2 tsp Oregano

1/3 cup Italian Style Bread Crumbs

2 Eggs

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  1.  Mix all ingredients until evenly combined. Try not to over mix. I use my hands for better mixing

2. Using the palms of your hands loosely roll into golf ball sized amounts. DON'T pack just loosely form

Pan Fry

  1.  Heat a large frying pan with cooking oil on medium heat (I use Butter) 

2. Cook in pan till evenly browned and fully cooked

Oven

  1.  Preheat oven to 400

2. Line large cookie sheet with aluminum foil and spray with cooking spray

3. Evenly place meatballs on cookie sheet

4. Bake for 25-30 min until fully cooked

Swedish Meatball Sauce

2 Tbsp Unsalted Butter

2 Tbsp Flour

2 3/4 cup Beef Broth

2 tsp Brown Sugar

1/2 cup Heavy Cream

1 Tbsp Black Pepper

1 Tbsp Onion Powder

1 Tbsp Garlic Powder

2 cup Mushrooms

2 cup Onions

Additional Pepper To Taste

  1.  Sauté mushrooms and onions than set aside

2. Melt butter in a 10in skillet over medium high heat

3. Add flour, whisking constantly until flour turns light brown (about 30 sec)

4. Slowly whisk in broth followed by brown sugar and bring to a simmer

5. once simmering reduce the heat to medium and cook till starts to thicken, stirring occasionally to prevent burning

6. Stir in cream, pepper, onion powder and garlic powder than return to a simmer for about 5 min, still stirring occasionally

7. Add sautéed mushroom and onion

8. Add meatballs or pour over top

9. Plate meatballs and sauce over egg noodles or mashed potatoes 

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Recipe by Jordan Tiedtke

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