By Jenny Nguyen-Wheatley
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.
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
- 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.
- 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.
- 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.