Venison Meatballs are a special take on the classic dish, Swedish meatballs. Serve the meatballs over rice or as an appetizer; these keep warm in a crock pot on low heat.
Grandma Bergstrom always makes Swedish meatballs for Christmas Eve. She challenges herself every year by trying new recipes for this particular dish.
We used her expertise to come up with our own recipe, a combination of her many variations. Our version uses ground venison and onion soup mix for a unique and savory flavor.
This recipe is from Tiffany’s book Cooking Big Game. To buy this book, and many more, visit here.
Venison Meatballs Recipe
- 1 pound ground venison
- 1/3 cup instant mashed potato flakes
- 1 egg
- 1/3 cup milk
- 2 tablespoons finely chopped onions
- 1 clove garlic minced
- 1 teaspoon parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon white pepper
- 3 tablespoons peanut oil divided
- 1 package onion soup mix
- 1 1/2 cups cold water
- In a large mixing bowl, thoroughly combine the venison, instant mashed potato flakes, egg, milk, onions, garlic, and spices. Shape into 15 to 20 meatballs.
- In a heavy skillet, heat 2 tablespoons of peanut oil on medium-high heat. Gently add the meatballs, browning on all sides. Remove the meatballs from the skillet and set them aside.
- Stir the soup mix into the pan and mix with the remaining oil. Add the water and cook until bubbling.
- Return the meatballs to the skillet. Reduce the heat to low, cover, and simmer for 20 to 30 more minutes.
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