These Elk Swedish Meatballs are an easy ground elk recipe that’s full of flavor. They have all the traditional flavors of S
Ground elk recipes are some of the easiest to have on hand, but how about we elevate our harvest with more tasty recipes, like these Elk Swedish Meatballs. Just like with our Elk Bolognese Sauce, it’s time to take our ground elk meat and create a delicious new recipe that’s not your traditional homestyle dish.
Ingredients needed
- 1/2 tsp. minced garlic
- 1/2 white onion – chopped
- 5 Tbsp. unsalted butter – divided
- 1 pound ground elk meat
- 1/4 cup plain bread crumbs
- 1/2 tsp. nutmeg
- 1/2 tsp. Allspice
- 1 egg
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 Tbsp. olive oil
- 2 Tbsp. flour
- 1 3/4 cup beef broth
- 1/2 cup sour cream
- 1/2 tsp. dijon mustard
- 1 Tbsp. Worcestershire sauce
- egg noodles or mashed potatoes
How to make Swedish meatballs with ground elk meat
- In a large skillet, melt 1 Tbsp. unsalted butter over medium heat. Once melted, add in the chopped onion and minced garlic and sauté until soft.
- In a large mixing bowl, add the ground elk meat, cooked onions and garlic, bread crumbs, egg, nutmeg, Allspice, salt, and pepper. Use your hands to thoroughly combine, but don’t overwork the meat.
- Add 1 Tbsp. olive oil, and 1 Tbsp. unsalted butter to the skillet and melt over medium heat. Using your hands, roll the ground elk meatball mixture into about 1-inch meatballs and place them into the skillet with the heated oil and butter. Cook on medium and continually rotate until fully cooked through. Don’t overcrowd the skillet. If they seem to be cooking too fast, reduce heat down to medium-low. Remove from skillet once they have cooked, place them onto a plate, and set aside.
- Add 3 Tbsp. of unsalted butter to the skillet and melt. Sprinkle in the flour and whisk to combine. Slowing pour in the broth, continuously whisking. Then whisk in the sour cream, mustard, and Worcestershire sauce. Cook on low until thick, about 5-10 minutes, occasionally whisking as it simmers.
- Add the meatballs back in and let cook for 3-5 minutes.
- Serve over egg noodles or mashed potatoes.
Recipe FAQS
Can you buy elk meat?
Yes, if you’re not able to have your own freezer stocked full of elk meat from your harvest, you can buy elk meat at the grocery store, or from online retailers like Honest Bison. Most natural grocery chains, like Whole Foods, Sprouts, or Natural Grocers should carry ground elk meat.
How much does elk meat cost?
This depends on where you’re located and where you’re buying from, but ground elk meat is typically more expensive than ground beef. Ground elk meat usually runs around $9-10/pound.
Does elk meat taste like venison?
There are so many factors that affect the taste of wild game meat like elk or venison that it’s hard to say. However, elk meat is a bit more mild than ground venison and tastes the most similar to beef.
Recipe Variations –
- Swap in ground venison for ground elk, if preferred.
Recommended kitchen resources for this recipe
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Enjoy these other wild game recipes!
- Venison Stuffed Jalapeño Peppers – a delicious game day appetizer!
- Elk Chili Recipe – an easy chili recipe with ground elk meat and vegetables
- Venison Reuben Sandwich – make your own corned venison roast with this recipe
Elk Swedish Meatballs Recipe
Elk Swedish Meatballs
These Elk Swedish Meatballs are an easy ground elk recipe that's full of flavor. Serve over egg noodles or mashed potatoes for a winning elk recipe!
Ingredients
- 1/2 tsp. minced garlic
- 1/2 white onion - chopped
- 5 Tbsp. unsalted butter - divided
- 1 pound ground elk meat
- 1/4 cup plain bread crumbs
- 1/2 tsp. nutmeg
- 1/2 tsp. Allspice
- 1 egg
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 Tbsp. olive oil
- 2 Tbsp. flour
- 1 3/4 cup beef broth
- 1/2 cup sour cream
- 1/2 tsp. dijon mustard
- 1 Tbsp. Worcestershire sauce
- egg noodles or mashed potatoes
Instructions
- In a large skillet, melt 1 Tbsp. unsalted butter over medium heat. Once melted, add in the chopped onion and minced garlic and sauté until soft.
- In a large mixing bowl, add the ground elk meat, cooked onions and garlic, bread crumbs, egg, nutmeg, Allspice, salt, and pepper. Use your hands to thoroughly combine, but don't overwork the meat.
- Add 1 Tbsp. olive oil, and 1 Tbsp. unsalted butter to the skillet and melt over medium heat. Using your hands, roll the ground elk meatball mixture into about 1-inch meatballs and place them into the skillet with the heated oil and butter. Cook on medium and continually rotate until fully cooked through. Don't overcrowd the skillet. If they seem to be cooking too fast, reduce heat down to medium-low. Remove from skillet once they have cooked, place them onto a plate, and set aside.
- Add 3 Tbsp. of unsalted butter to the skillet and melt. Sprinkle in the flour and whisk to combine. Slowing pour in the broth, continuously whisking. Then whisk in the sour cream, mustard, and Worcestershire sauce. Cook on low until thick, about 5-10 minutes, occasionally whisking as it simmers.
- Add the meatballs back in and let cook for 3-5 minutes.
- Serve over egg noodles or mashed potatoes.
Notes
- Use ground venison, if preferred.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 625Total Fat: 38gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 202mgSodium: 1092mgCarbohydrates: 31gFiber: 2gSugar: 3gProtein: 38g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands can change the nutritional information in any given recipe. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. If you need specific dietary requirements – please seek a certified professional.
Primal Pioneer is a food blog and public land hunting resource by Mike and Jennifer Shreckengost. We’re a husband and wife team who combined their two passions – a love of the outdoors and food – into a joint effort with Primal Pioneer! You’ll find resources on planning and executing your own DIY over-the-counter public land big game hunt, along with wild game recipes featuring mostly venison and elk.
Laura Metzger
We made this tonight with a few edits. We doubled it and added Worcestershire to the meat. After browning the elk, I baked at 350 for 8 minutes. Very good recipe!! Highly recommend!
Mike Shreckengost
Great tips! So glad you enjoyed this recipe!
Jeff Carlson
Made this tonight with 1 1/2 pounds of ground elk instead of 1 pound and I did not have any allspice, worchestire sauce or mustard. It was delicious anyway! I will definitely make again!
Irene Blomgren
My husband just got his first elk and our freezer is full. This was the first recipe I tried and it was delicious. I did not change a thing and it was the perfect cold evening comfort food. Sending the recipe along with a pound of ground elk to special friends this Christmas. This is the site I will use for new elk dishes!
Irene Blomgren
My husband just got his first elk and our freezer is full. This was the first recipe I tried and it was delicious. I did not change a thing and it was the perfect cold evening comfort food. Sending the recipe along with a pound of ground elk to special friends this Christmas. This is the site I will use for new elk dishes!
Donna Powell
Now this is the type of recipe my husband will adore! Thanks for visiting and sharing on the link party. I look forward to seeing more of your recipes. #HomeMattersParty