Venison Swedish Meatballs Recipe

Try out this Venison Swedish Meatballs Recipe with toothpicks for a party appetizer that will "wow" your guests, or serve with pasta or spaghetti squash for a full-on, satisfying entrée

[caption id="attachment_92443" align="aligncenter" width="1280"]Venison Swedish Meatballs Recipe Venison Swedish Meatballs Recipe (Jenny Nguyen-Wheatley photo)[/caption]

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.

[caption id="attachment_92443" align="aligncenter" width="1280"]Venison Swedish Meatballs Recipe Venison Swedish Meatball Recipe ingredients in a bowl, ready to be combined and formed into meatballs. (Jenny Nguyen-Wheatley photo)[/caption]

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.

[caption id="attachment_92443" align="aligncenter" width="1280"]Venison Swedish Meatballs Recipe Venison meatballs browning in a skillet. (Jenny Nguyen-Wheatley photo)[/caption]

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.

(Jenny Nguyen-Wheatley photo)

More Recipes


Pulled Hog Shoulder or Hindquarter Roast Recipe

Scott Leysath

Smoke, roast or grill your wild hog shoulder or hindquarter ' all three methods will lead to a...


Marinated Wild Hog Loin Chops With Blueberry Apple Compote Recipe

Scott Leysath

Lean wild hog loin chops will benefit from several hours in a flavorful marinade, but be...


Peanut Butter Bacon Venison Sliders Recipe

Chelsie Walters

Stop making the same ol' boring burger and try something different ' this recipe for peanut...

See More Recipes

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction


Give a Gift   |   Subscriber Services


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