Bison Swedish Meatballs

Posted by Dave Allee on

It's Winter, the season to slow down and enjoy the process of bringing a great meal together. If you have a lb of bison in your freezer, pull it out a day ahead of time for these Swedish Meatballs.



  • 1 lb ground bison (optional add 1/4 lb ground pork for more fat)
  • 1/2 yellow onion (diced)
  • 1 egg
  • 1/2 cup Italian breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 2 Tbsp olive oil


  • 4 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 Tbsp fresh parsley chopped


  1. Dice and sauté the onion until it becomes soft.
  2. In a large mixing bowl, combine all the ingredients for the meatballs, excluding the olive oil. Mix thoroughly. Use a 1-1/2 tablespoon scoop to portion out the meat mixture and shape it into balls.
  3. Heat olive oil in a skillet. Place the meatballs in the hot skillet and brown them on all sides, turning them with tongs. Once all sides are browned, remove the meatballs from the skillet and set them aside on a plate.
  4. To the still-hot skillet, add butter and allow it to melt. Dust in the flour and whisk, creating a roux.
  5. Gradually add the beef broth and allow it to thicken. Once the sauce has thickened to almost a gravy consistency, pour in the heavy cream, Dijon mustard, and Worcestershire sauce. Whisk again and let it simmer until it returns to the desired thickness.
  6. Return the meatballs to the skillet and allow them to simmer, turning them often to coat them in the sauce.
  7. Finish by garnishing with fresh parsley.

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