Plan ahead with some meals to make with your Thanksgiving leftovers, like Swedish venison meatballs with cranberry sauce.
You may already be overwhelmed with the amount of holiday content that takes over the Web this time of year. But the holidays can be smoother if you plan ahead. So many meals can come out of your Thanksgiving leftovers, like Swedish venison meatballs with cranberry sauce.
I almost always use Hunter, Angler, Gardener, Cook recipes at least as a base and then try to put my own twist on them. I based this recipe on Hank Shaw’s Swedish moose meatball recipe and will definitely be making it the weekend after Thanksgiving!
- 3 pounds of ground venison
- 2/3 cup milk
- 1 cup bread crumbs
- 1 onion
- 2 tsp salt
- 2 teaspoons allspice
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- 2 eggs
- olive oil
- leftover gravy
- leftover cranberry sauce
- sour cream
Grind your venison in a grinder or food processor until it looks like ground beef. You get this by using the chop mode.
Place in fridge.
Put milk in saucepan over low heat. Add the bread crumbs and it should turn into a paste. You can add flour to thicken it if need be. Let it cool once you get a thicker paste.
Add the spices and the onion to the meat. Crack the eggs into the bowl, pour the milk/breadcrumb mixture in and mix it all together. You can use your hands!
Roll into little balls using the palms of your hands. Gently roll the balls in flour. Place them aside on a cutting board or the like and get a saucepan or cast iron skillet ready. Cover the pan in about 1/4 inch of oil. I like frying with olive oil but you can use canola oil or even butter. Heat until the oil is hot. I can usually tell by just hovering my hand over and feeling the heat rise but if you want to test, you can flick some water or flour to see it sizzle.
Lower the heat to medium to prevent burning and put the meatballs in. The oil should come to about halfway up the meatballs so the amount of oil depends on how big you made them. Fry the little guys until they are golden brown, about 3-5 minutes.
Put your leftover gravy into the pan and heat up. Put the meatballs back into the pan, cover and cook for 10 minutes over medium-low heat. Add your cranberry sauce. Coat all the meatballs in the sauce and cook for another 10 minutes.
Garnish with sour cream and serve with a salad because you may be still full from you Thanksgiving feast.