Game Meat and Pork Stuffed Buns (Nordic Style)
Game Meat and Pork Stuffed Buns (Nordic Style)
Classic DishSwedish Meatballs
Prep: 30 min • Cook: 15 min. Inspired by the traditional Kötbullar, these are flavorful, bite-sized game and pork meatballs, lightly seasoned, pan-fried to perfection, and served in small, soft, enriched yeast buns with a hint of mustard and caraway. Ideal as an appetizer or a unique main course.
- Preparation time
- 30 min
- Cooking time
- 15 min
- Total time
- 45 min
- Servings
- 12
Instructions
Meatball Preparation
- 1In a medium bowl, combine ground venison, ground pork, chopped onion, beaten egg, breadcrumbs, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
- 2Roll the mixture into small, bite-sized meatballs, about 1 inch in diameter.
Cooking the Meatballs
- 1Melt butter in a large skillet over medium-high heat.
- 2Carefully add the meatballs to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
- 3Pan-fry the meatballs, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes.
- 4Remove meatballs from the skillet and set aside.
Assembling the Buns
- 1Slice the yeast buns in half horizontally.
- 2Spread a thin layer of stone-ground mustard on the bottom half of each bun.
- 3Place one or two cooked meatballs on top of the mustard on each bun.
- 4Sprinkle lightly with toasted caraway seeds.
- 5Top with the other half of the bun.
Nutrition Information
- Calories
- 250 kcal
- Protein
- 15 g
- Fat
- 12 g
- Carbs
- 20 g
| Nutrient | Per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 15 g |
| Fat | 12 g |
| Carbs | 20 g |
Tips
- For the best texture, ensure your game meat and pork are cold when mixing the meatballs.
- Don't overcrowd the pan when frying meatballs; this ensures a nice, even brown crust.
- Serve these stuffed buns warm as an appetizer or a light lunch, garnished with fresh dill if desired.
