Spiced Apple Venison Swedish Meatballs

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Swedish meatballs have long been a favorite of mine, but this delicious recipe took the meal to a whole new level. It’s the perfect combination of sweet and spicy that will have your tastebuds soaring. The apple butter gives it a warm, comforting taste making it the perfect addition to any Fall menu.

INGREDIENTSDSC_0004

2 Tbsp. olive oil
2 cups minced red onion
2 lb. pork sausage meat
2 lb. ground venison
4 cups Panko bread crumbs
2 cups Apple Butter, divided
1/2 cup sour cream
4 large eggs, beaten
1 Tbsp. sea salt
2 tsp. ground black pepper
2 tsp. ground allspice
1 cup beef stock
1/4 cup honey
1/8 tsp. cayenne pepper

INSTRUCTIONS

Preheat the oven to 400°FDSC_0006

In a large skillet, heat oil over medium-high heat; add onion and sauté for 4–5 minutes, until soft. Remove from heat and cool to room temperature.

While that’s cooling in a large bowl, mix the pork sausage, ground venison, Panko crumbs, 1 cup Apple Butter, sour cream,DSC_0014 eggs, salt, pepper and allspice. When it has cooled, mix in the onion until evenly combined. This part is a bit messy, but I think messy is fun. I like to wash my hands well and use them to mix it all together.

DSC_0020Measure out the meatballs into 1-oz. portions, using a 30 ml scoop, also known as a 1/8 cup. Roll tight balls and place them into glass baking dishes sprayed with non-stick cooking spray, close together, but not touching. I used four 9″x13″ baking dishes.

Bake 15 minutes, but check them about half way through, giving the dishes a little shake to loosen the meatballs.DSC_0025

Meanwhile, in a bowl, whisk together remaining 1 cup of apple butter with beef broth, honey and DSC_0028cayenne pepper. Pour the sauce over the top of the meatballs, making sure to coat each meatball, and return to oven for 8–10 minutes.

Remove from heat and serve warm. I serve 3 meatballs over rice or noodles and use what’s left of the sauce to garnish.

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