ROE DEER VENISON MEATBALLS

It´s something about spring that just gets me every time – the motivation to wake up and do great things is higher than ever and I´m trotting away like a Shetland pony on the streets of Jönköping just so happy. One of the exchange-students from Pakistan told me she thought of Swedish people like flowers. All of us turning towards the sun just to get those rays of sun on our faces, just like flowers do. It was just such a beautiful thought but it´s really true. Everywhere you go you see people in the sun, eating their packed lunch, reading the newspaper or drinking coffee and everyone seems so happy and content with life.

Enough about spring. I think it´s time to talk meatballs. Like a true Swede I love me some meatballs, not those scary ones at IKEA but instead homemade ones, packed full with love. This version uses roe deer to change the classic recipe up a bit. If you can’t get hold of roe deer minced beef works perfectly fine. This meatballs are made the Swedish way, making the cream sauce in the same pan as the meatballs letting everything bubble together creating pure heaven.

You will need;
400 minced version of roe deer (or just regular minced beef)
5 tbs bread crumbs (preferably a dark bread)
2 tbs milk
1 tbs concentrated beef stock
1 tbs rosemary 
1 tbs soy sauce (low sodium)
1 glass red wine 
1,5 cup cream
Lingonberries

Follow this;
In a bowl – mix together breadcrumbs, milk, beef stock, soy and spices. Let it soak for a couple of minutes until it have formed a paste. Then add in the minced meat and carefully, without overworking the meat – combine it. 

Form small meatballs with slightly wet hands and set them aside for 10 min in the fridge to firm up. Then brown them all around in a pan on medium-high heat until golden on the outside. 

Pour over the red wine and the cream, lower the heat and let it simmer under a lid until the meatballs are completely cooked through (or just slightly pink if you have gotten your meat from a trustworthy source that you are sure have handled the meat correctly). Make sure to flip the meatballs regularly so they cook evenly.

Plate up, sprinkle over some lingonberries and serve with potato.