Venison Swedish Meatballs Recipe - Homemade Deer Meatballs in Creamy Gravy

venison

🥗Healthier: turkey

💰Cheaper: ground beef

Turkey is leaner, while ground beef is more widely available.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Vegetable broth is lighter and can be made from scraps.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Trim fat and silver skin from venison.

Cube venison and freeze for a bit to stiffen it up.

Grind the venison using a medium-sized grind plate.

Combine ground venison, ground sirloin, breadcrumbs, egg, minced onion, minced garlic, parsley, allspice, nutmeg, garlic powder, onion powder, salt, and pepper in a large bowl.

Mix ingredients together using hands until fully incorporated.

Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Form the mixture into small meatballs, about 1.25 inches in diameter, yielding 20 meatballs.

Heat vegetable oil in a deep cast iron skillet over high heat.

Sear meatballs in batches until browned on three sides, about 2-3 minutes per side, then remove from skillet.

Wipe the skillet to remove larger bits but leave some residue for flavor.

Melt 1/2 stick of butter in the skillet over medium heat.

Add all-purpose flour to the melted butter and stir to form a roux, cooking for 1 minute.

Gradually add beef stock, stirring continuously until fully incorporated.

Once heated, add heavy cream gradually while stirring.

Add soy sauce, Dijon mustard, and nutmeg, whisking until smooth.

Return meatballs to the skillet, ensuring they are covered in gravy.

Simmer meatballs in the gravy on low heat for about 15 minutes, adding salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

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