Venison Swedish meatballs, sour cream gravy and egg noodles are a Nordic inspired trifecta. This recipe is the product of an admiration and yearning for the Swedish meatballs I grew up eating. Ikea doesn’t stand a chance against these soft, juicy venison meatballs. The traditional spices of nutmeg and allspice give Swedish meatballs their distinct, nostalgic flavor while the addition of sour cream to the sauce makes for a rich, balanced gravy.

What is different about Swedish meatballs?

Spice. A small amount of allspice and nutmeg go a long way. The warm, woodsy flavors are like a hug to the tastebuds.

Milk-soaked bread. Letting bread soak in milk is key to making soft meatballs. The bread acts as a binding agent. The milk will also tenderize the venison during the short time it is refrigerated.

Sour cream gravy. This recipe uses heavy cream and sour cream for richness and a little tang. I’ve tried this dish with mustard, like many other recipes call for, but I always go back to the sour cream.

How does venison taste?

Deer season is a big deal in Wisconsin, and for the first time, my husband experienced it firsthand. Our town turns orange, businesses close for the week, it’s basically a holiday. Two deer were hung in our pole barn and processed in our unheated basement. I am very grateful for the venison that is now neatly wrapped and labeled in our chest freezer.

I can be grateful all day, but does venison taste good? Yes, it does. Or at least, should taste good. There are many variables that can impact the flavor of venison. Food sources, age, processing, just to name a few. Venison encompasses basically any animal with antlers. Think: moose, reindeer, elk etc. This recipe was made with white tail deer of the Northwoods of Wisconsin. It tastes like ground beef. I do not find it gamey at all.

Venison is very lean. Adding fat in the form of butter or oil is beneficial for flavor and to ensure it doesn’t dry out. More importantly, cooking venison to rare or medium rare is a good idea to ensure tender meat.

How to make (the softest!) Swedish meatballs.

Nutmeg, Allspice, garlic and milk-soaked bread are the basics of this Swedish meatball recipe.

To begin, blitz up sourdough bread and garlic in a food processor until breadcrumb consistency.
Next, in a large bowl, combine garlic breadcrumbs with milk and let rest until milk is absorbed.
Add nutmeg, allspice, salt, pepper and ground venison. Mix until well combined.
Form into balls. Refrigerate for 2-4 hours. A 10-inch pie pan works great for this recipe.
Drizzle meatballs with olive oil then roast in a 425F oven for 15-20 minutes. They should be medium rare, slightly pink in the middle.

How to make sour cream gravy.

The beauty of this gravy is that it comes together within the time it takes for the meatballs to roast in the oven.

Make a roux. Melt butter, whisk in flour until golden.
While whisking, pour in warm beef broth, followed by heavy cream. Simmer the mixture, do not boil. Whisk until smooth.
Add sour cream, Worcestershire sauce.
Taste the sauce and salt accordingly. 1 tsp was perfect for me. I use Redmond’s Real Salt. Add a pinch of pepper.

Finish up the dish.

Boil water for the egg noodles. Be sure to salt the pasta water once it boils.
Tuck the roasted meatballs into the bed of sauce along with about a tbsp of pan juices.
Add noodles and enough pasta water to make the gravy very creamy.

What makes Swedish meatballs so good?

Butter.. heavy cream.. sour cream.. There is no denying this dish is rich. However, the star is the humble meatball.

Nutmeg and allspice give a warming, unexpected flavor that is unlike any other savory dish.

Soaking the bread in milk then cooking the venison until medium rare makes for soft, juicy meatballs. Adding the meatballs into the gravy after roasting allows more control in the amount of pan juices go into the final product.

I’ve only eaten Swedish meatballs with egg noodles. They go so well with the gravy. I wouldn’t change a thing.

Juicy, roasted Swedish meatballs in easy sour cream sauce

Swedish meatball serving suggestions.

Lingonberry jam is traditionally served on top of Swedish meatballs. The tartness plays very well with the rich gravy. I sometimes add a handful of cranberries into the oven with the meatballs when roasting, then throw them on top of the finished dish.

Refrigerate up to 3 days. Leftovers are great, meatballs remain tender and juicy!

Venison Swedish Meatballs

Venison Swedish meatballs, sour cream gravy and egg noodles are a Nordic inspired trifecta. Ikea doesn't stand a chance against these soft, juicy venison meatballs. The traditional spices of nutmeg and allspice give Swedish meatballs their distinct, nostalgic flavor while the addition of sour cream to the sauce makes for a rich, balanced gravy.

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Course Main Course

Cuisine scandinavian

Servings 4 people

Ingredients

For meatballs:

2 pieces sourdough bread
1 garlic clove
½ cup full fat milk
½ tsp Salt Redmond’s Real Salt
1/4 tsp nutmeg and allspice
1/8 tsp course black pepper
1 lb ground venison
Olive oil for drizzling

For gravy:

4 tbsp butter
3 tbsp all-purpose flour
1 ¼ Cup beef broth warmed
1 cup heavy cream
1 heaping tbsp sour cream
1 and 1/4 Tbsp salt (or to taste) Redmond’s Real Salt
¼ tsp course black pepper
1 tbsp Worcestershire sauce
½-1 cup salted pasta water
2-3 cups egg noodles

Instructions

Make the meatballs:
1)    In a food processor, blitz up the sourdough and garlic clove until fine.
2)    In a bowl, combine the garlic breadcrumbs with the milk. Let rest until milk is mostly absorbed, 5-10 minutes.
3)    Add salt, pepper, nutmeg, allspice and ground venison to bowl. Mix until evenly distributed.
4)    Form into 12-14 balls. Do not overmix. Place on a plate or pan in one layer. A pie pan works very well. Cover with a lid or plastic wrap. Refrigerate 2-4 hours.
5)     Preheat oven to 425F.
6)    Drizzle meatballs with olive oil.
7)    Roast until medium rare, 135F, 15-20 minutes.
8)    While meatballs are in the oven, make the sauce and boil noodles
Sour Cream Gravy
9)    In a cast iron skillet over medium heat, add 4tbsp butter.
10) Bringa 3qt pot of water to a boil. Salt water and add egg noodles.
11) Once butter is mostly melted, add flour. Whisk until golden.
12) Add beef broth, whisking continuously until no clumps.
13) With sauce at a simmer, add heavy cream. Whisk to combine. Do not boil.
14) Add sour cream and Worcestershire sauce. Taste the sauce and salt accordingly, 1 ¼ tsp salt was perfect for me. Sprinkle in pepper.
15) Take meatballs out of the oven, add to sauce. Drizzle a tbsp or so of pan juices from meatballs.
16) Add egg noodles to sauce, along with some of the pasta water, enough to make it creamy, ½-1 cup. Serve immediately.

Keyword Venison Swedish Meatballs