Swedish bear balls

This is my take on a European classic. Feel free to use venison or even wild turkey if you don’t have bear in the freezer. I like to serve these over a bed of cheesy mashed potatoes. Ingredients (Makes 4-6 servings) 6 tbsp cooking oil ½ lb ground pork ½ lb ground bear 1 egg, beaten ½ cup 2% milk 1 white onion, minced 3 cloves garlic, minced ½ cup fine breadcrumbs ½ tsp allspice ½ tsp Italian seasoning Salt and pepper to taste Sauce ¼ cup butter 4 tbsp all-purpose flour 3 cups wild game broth or beef broth 2 tsp Dijon mustard ½ tbsp Worcestershire sauce ¾ cup sour cream ¼ cup fresh parsley, chopped Directions 1. Heat 3 tbsp oil in a large frying pan. Sauté the onions and garlic until softened, about 4-6 minutes. 2. In a large bowl, combine all the remaining ingredients and mix well. 3. Form into 1-inch balls and line them on a baking sheet with parchment paper. 4. Heat remaining cooking oil in a large pan on high heat. 5. Brown the meatballs. This may take a few batches depending on the size of your pan, or use multiple pans to save time. 6. Remove the meatballs and add butter. Once melted, stir in the flour to make a roux. This will help thicken the sauce. 7. Whisk in the game broth, Dijon mustard, and Worcestershire sauce. Reduce by half. 8. Set heat to low and slowly whisk in sour cream. 9. Add the meatballs to the sauce and simmer for 10 minutes. 10. Garnish with fresh parsley and serve over some mashed potatoes or pasta of your choice. Originally published in the Fall 2024 issue of Ontario OUT of DOORS For more hunting, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream