Swedish venison meatballs with pickled cucumber

Swedish venison meatballs with pickled cucumber
Swedish venison meatballs with pickled cucumber

Swedish venison meatballs with pickled cucumber

Rather than make a trip to a certain furniture store to serve any meatball cravings, why not make your own and you can even fill your freezer, so you always have them on hand.
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Venison
Servings 4 people


  • 250 g Pork mince
  • 250 g Venison mince
  • Fresh parsley chopped
  • Fresh chives chopped
  • Fresh dill chopped
  • 1 tsp Allspice powder
  • 2 tsp Onion powder
  • 1/2 tsp Nutmeg
  • 2 tsp French or Dijon mustard (optional)
  • 50 g Dried breadcrumbs
  • 75 ml Single cream
  • 1 medium Egg beaten
  • Black pepper freshly ground
  • Cranberry sauce
  • Oil
  • Butter
  • Sea salt flakes

For the sauce

  • 3 tbsp Butter
  • 3 tbsp Plain flour
  • 500 ml Rich beef stock
  • 2 tsp Worcestershire sauce
  • 1/2 tsp Marmite
  • 1 tbsp Redcurrant jelly
  • 100 ml Cream
  • 2 tsp Dijon mustard
  • 1/2 Lemon

For the pickled cucumber

  • 1/2 Cucumber
  • 3 tbsp Caster sugar
  • 3 tbsp White wine vinegar
  • 2 tsp Pink peppercorns crushed
  • Fresh dill chopped


  • Thinly slice the cucumber on a mandolin.
  • Put the sugar and vinegar into a saucepan and bring to the boil.
  • Pour over the cucumber slices and add the peppercorns and dill.
  • Cover and leave aside to cool.
  • To make the meatballs, put all the ingredients into a large bowl, mix and leave to stand for 10 minutes so that the breadcrumbs can absorb the liquid.
  • Mix and scrunch the ingredients together until well combined.
  • Wet your hands and roll the mixture into 30/40 small balls.
  • Place in the fridge to chill for 30 minutes.
  • Preheat the oven to 150°C (130°C fan).
  • Place a large frying pan over medium heat, add a knob of butter and a little olive oil and fry the meatballs, in batches, until golden all over.
  • Place the meatballs on a baking sheet and cook in the preheated oven for 8-10 minutes or until cooked. Keep warm.
  • Meanwhile, melt the butter in a saucepan until frothy and add the flour.
  • Stir over the heat for 1-2 minutes until the mixture starts to colour slightly and forms a paste.
  • Add the stock, Worcestershire sauce, marmite and redcurrant jelly and bring to a simmer.
  • Whisk continuously until the sauce thickens and coats the back of a wooden spoon.
  • Add the cream, Dijon mustard and lemon juice. Season with salt and pepper.
  • Place the meatballs on a warm plate, pour over the sauce and sprinkle with fresh chopped herbs.
  • Serve with cranberry sauce and pickled cucumber.
  • These meatballs go very well with creamy mashed potatoes, crispy potatoes, or rice.


Tanners Wine

Wine pairing

Martinfort Malbec, Sélection Belles Vignes, Pays d’Oc 2022 – £10.40
Warm, ripe red that’s quite simple, washes down the meatball and copes with the pickle.
BASC members can obtain a special discount through Tanners, find out more here.