Skip to main content

Venison Swedish Meatballs Recipe

Try out this Venison Swedish Meatballs Recipe with toothpicks for a party appetizer that will "wow"

Venison Swedish Meatballs Recipe
Venison Swedish Meatballs Recipe (Jenny Nguyen-Wheatley photo)
Print Recipe

I’ve always liked Swedish meatballs, but could never guess what was in it. You just don’t think of warm, island spices with Nordic food, but it’s the allspice that gives Swedish meatballs its unique flavor.

If you have reindeer on hand, I urge you to try this venison recipe. These meatballs are versatile – make smaller meatballs and keep warm in a slow cooker for an appetizer at parties or serve them over pasta, potatoes or in this case, low-carb spaghetti squash, for a filling dinner.

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes


  • 1 pound ground venison
  • ¼ cup plain breadcrumbs
  • 1 egg
  • 1½ tablespoons parsley, finely chopped
  • ¼ cup minced onion
  • 5 cloves minced garlic
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • Pinch ground black pepper
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth, warmed
  • 2 sprigs thyme
  • 3 dashes Worcestershire sauce
  • 1 teaspoon coarse ground mustard
  • ½ cup heavy cream


  1. In a mixing bowl, combine ground venison, breadcrumbs, egg, 1 tablespoon of chopped parsley, onion, garlic, allspice, nutmeg, black pepper and salt. Line a cookie sheet with parchment paper. Roll meat into balls and set on parchment paper to prevent sticking.

    Venison Swedish Meatballs Recipe
    Venison Swedish Meatball Recipe ingredients in a bowl, ready to be combined and formed into meatballs. (Jenny Nguyen-Wheatley photo)
  2. Over medium heat, heat olive oil in a deep skillet. Cook meatballs until all sides are browned and meatballs are cooked through – cover pan and allow meatballs to steam if necessary. Transfer meatballs to a plate and set aside.

    Venison Swedish Meatballs Recipe
    Venison meatballs browning in a skillet. (Jenny Nguyen-Wheatley photo)
  3. In the same pan, melt butter. Whisk in flour and stir until it turns a nutty brown. Next, slowly whisk in warmed beef broth, heavy cream, Worcestershire sauce and mustard. Add cooked meatballs and thyme sprigs to the sauce, and simmer on low until thickened. Discard thyme and season sauce to taste. Garnish with the remaining chopped parsley.

    Venison Swedish Meatballs Recipe
    Venison meatballs with a creamy Worcestershire and mustard sauce. (Jenny Nguyen-Wheatley photo)

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Recent Videos

Petersen's Bowhunting Magazine Covers Print and Tablet Versions

GET THE MAGAZINE Subscribe & Save

Digital Now Included!


Give a Gift   |   Subscriber Services


Buy Digital Single Issues

Magazine App Logo

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Petersen's Bowhunting App

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top Petersen's Bowhunting stories delivered right to your inbox.

Phone Icon

Get Digital Access.

All Petersen's Bowhunting subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now

Enjoying What You're Reading?

Get a Full Year
of Guns & Ammo
& Digital Access.

Offer only for new subscribers.

Subscribe Now