📝 About This Recipe
A rare and prestigious delicacy from the deep forests of Northern Scandinavia, Björnköttbullar offers a rich, earthy, and slightly sweet flavor profile that far surpasses traditional beef meatballs. This recipe balances the robust, wild character of bear meat with the silkiness of a classic Swedish cream sauce and the tart brightness of wild-foraged berries. It is a quintessential 'vilt' (game) experience that captures the soul of the Swedish wilderness in every savory bite.
🥗 Ingredients
Meatball Mixture
- 500 grams Ground Bear Meat (ensure it is finely ground and handled safely)
- 250 grams Ground Fatty Pork (essential for moisture as bear is very lean)
- 1/2 cup Plain Breadcrumbs (panko also works well)
- 1 cup Heavy Cream (at room temperature)
- 1 piece Yellow Onion (very finely grated)
- 1 large Egg (lightly beaten)
- 6-8 pieces Dried Juniper Berries (finely crushed with a mortar and pestle)
- 1/2 teaspoon Ground Allspice
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Unsalted Butter (for frying)
Cream Sauce (Gräddsås)
- 2 tablespoons Unsalted Butter
- 2 tablespoons All-purpose Flour
- 2 cups Beef or Game Stock (high quality, low sodium)
- 1/2 cup Heavy Cream
- 1 tablespoon Lingonberry Jam (adds a subtle sweetness to the gravy)
- 1 teaspoon Soy Sauce (for depth and color)
👨🍳 Instructions
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1
In a small bowl, combine the breadcrumbs and 1 cup of heavy cream. Stir well and let the mixture sit for about 10 minutes until the breadcrumbs have absorbed the liquid and formed a thick paste.
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2
While the breadcrumbs soak, crush the juniper berries into a fine powder using a mortar and pestle. This releases the pine-like oils that pair perfectly with game meat.
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3
In a large mixing bowl, combine the ground bear meat and ground pork. Use your hands or a wooden spoon to gently incorporate them without overworking the meat.
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4
Add the grated onion, beaten egg, crushed juniper berries, allspice, salt, pepper, and the soaked breadcrumb mixture to the meat mixture.
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5
Mix until just combined. For the best texture, chill the mixture in the refrigerator for 20-30 minutes; this makes the meatballs easier to roll and helps flavors meld.
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6
With damp hands, roll the meat mixture into small balls, roughly 1 inch (2.5 cm) in diameter. You should get approximately 24-30 meatballs.
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7
Heat 3 tablespoons of butter in a large skillet over medium heat. Once the butter foams, add the meatballs in batches, being careful not to crowd the pan.
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8
Brown the meatballs thoroughly on all sides, about 8-10 minutes per batch. Ensure they are cooked through (bear meat should always be cooked to an internal temperature of 71°C/160°F). Remove meatballs and set aside.
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9
In the same skillet, melt 2 tablespoons of butter. Whisk in the flour to create a roux, scraping up any browned bits (fond) from the bottom of the pan.
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10
Slowly whisk in the stock, a little at a time, to ensure a smooth consistency. Bring to a gentle simmer.
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11
Stir in the heavy cream, soy sauce, and lingonberry jam. Let the sauce simmer for 5 minutes until it thickens enough to coat the back of a spoon.
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12
Return the meatballs to the skillet and toss gently in the sauce. Let them simmer for another 2-3 minutes to warm through before serving.
💡 Chef's Tips
Always mix bear meat with a fattier meat like pork or bacon fat, as bear is naturally very lean and can become dry if cooked alone. Do not overmix the meatball dough; use a light touch to ensure the meatballs remain tender and airy rather than dense. Ensure the bear meat is cooked to at least 160°F (71°C) to ensure food safety, as wild game can carry parasites. If you can't find bear meat, venison or elk mixed with extra pork fat is the best substitute for a similar 'vilt' flavor. Use a microplane to grate the onion directly into the bowl; the onion juice is key for keeping the meatballs moist.
🍽️ Serving Suggestions
Serve over a bed of buttery, skin-on mashed potatoes to soak up the rich cream sauce. Always accompany with a generous spoonful of tart lingonberry jam on the side for flavor contrast. Add a side of 'Pressgurka' (Swedish pickled cucumbers) to provide a refreshing, acidic crunch. Pair with a robust, earthy red wine like a Syrah or a dark Nordic porter beer. Garnish with fresh sprigs of dill or parsley for a pop of color and freshness.