Swedish Meatballs with Venison, Other Options

Swedish Meatballs have been a lifelong tradition in my family, especially during the holiday season.

As with other generally bland foods that I grew up eating, I tweak the recipe to make it more interesting. I like to know that I am actually eating when I am eating.

Mom's meatballs included salt, pepper and onions, as well as of course the ground beef, bread crumbs, eggs and milk.. Perhaps nutmeg, also, which is traditional.

I add garlic and cayenne pepper and worcestershire as well as allspice.Not so much as to dominate, but just enough to add layers of flavor and complexity to the meatballs. Enough so you can taste it, but maybe not identify the flavor.

You can use different ground meat mixtures, for example half venison and half pork, or one third each of venison, beef and pork. I have done half hamburger and half ground chicken or turkey. I have included finely chopped mushrooms and sage. Variations are myriad.

In the photo , I made a pan gravy with beef and chicken stock and instead of stirring sour cream into the gravy, which is traditional, I served the meatballs w/ the sour cream on top of the meatballs and added cranberries, minced cayenne pepper and dill. It was great.