These Elk Swedish Meatballs were the best thing I’ve made in a long time. They were rich and flavorful, and so very easy to make. You could, of course, substitute venison or even ground beef, but the elk works so well in this recipe, that if you have some in the freezer, use it!
PrintElk Swedish Meatballs
Rich, tasty elk meatballs in a creamy sauce
Ingredients
1/2 C bread crumbs
1/2 C heavy cream
1/2 t salt
1/2 t freshly ground pepper
1/8 t nutmeg
2 t butter
1 small onion, minced
1 egg
1 lb ground elk
1/2 lb ground pork
1 T vegetable oil
1 C chicken broth
1/2 C half and half
1/2 C heavy cream
1 T pickle juice
2 T flour, stirred into 1/4 C water
Instructions
In a large bowl, mix bread crumbs, heavy cream, salt, pepper, nutmeg, egg, minced onion, elk & pork
Form into approximately 1 inch meatballs
Heat oil in large skillet over medium heat and fry meatballs as many at a time as will fit without crowding, until lightly browned on all sides and cooked through, remove to a plate while you make the sauce
In the same skillet, add the broth, stirring up any browned meat from the bottom of the pan
Add half and half, heavy cream and pickle juice
Cook for about 5 minutes, stirring frequently, then add meatballs back in
Gently stir in flour mixture and let cook until thick and creamy, adding more half and half if needed
Serve over noodles or mashed potatoes
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