The campfire Bison Swedish meatballs recipe are really special. Made with ground buffalo, spices, and a creamy brown gravy they are perfect at home or a campout. Whether you’re cooking over an open flame or in your kitchen this is one great Bison recipe.
Key Takeaways:
- Author Expertise: Laurel Rodgers is the creator of Boondocking Recipes. She is known for her fire cooking journey and delicious results with her recipes.
- Secret of Swedish Meatballs: No specific formula needed, customize ingredients as desired.
- Distinctive Flavor: Add allspice and nutmeg for Swedish taste.
- Cooking Method: Use a heavy skillet on stovetop for crispy bits and flavorful gravy.
- Main Ingredients: Ground bison, onions, panko crumbs, spices, eggs, and milk.
- Gravy Preparation: Thin sauce with buffalo or beef broth, cream, butter, flour, and seasoning.
- Baking Instructions: Bake meatballs in oven and heat in gravy before serving.
- Serving Suggestions: Pair with lingonberry preserves and pickled cucumbers for Swedish flair.
FAQ For the Campfire Bison Swedish Meatballs Recipe
Q: What ingredients are needed for the campfire Bison Swedish meatballs recipe?
A: You will need 2 pounds of ground buffalo, 1 finely minced onion, 1 cup of panko crumbs, 2 teaspoons of salt, 1 teaspoon each of allspice, cardamom, and black pepper, 2 beaten eggs, 1/2 cup of milk, and 1/2 cup of melted butter or 1/4 cup of olive oil.
Q: How do you prepare the campfire Bison Swedish meatballs recipe?
A: Preheat the oven to 500°. Crumble the ground buffalo into a bowl with onions and panko crumbs. Mix spices, eggs, and milk in another bowl and pour over the meatball mixture. Form 40 meatballs, roll them in melted butter or olive oil, and bake in the oven for 5 minutes. Then, transfer the meatballs to a gravy pan and heat through for about 5 minutes.
Q: What is the recipe for the quick brown gravy to accompany campfire Bison Swedish meatballs?
A: To make the gravy, melt 1/4 cup of butter in a skillet, whisk in 1-2 tablespoons of flour, pour in 2 cups of buffalo or organic beef broth, and bring to a boil. Add 1/2 cup of heavy cream, season with salt and black pepper, and allow the sauce to thicken for about 5 minutes. Add the meatballs and heat for an additional 5 minutes before serving.
Other Bison Recipes to Try
Easy One Pot Bison Fried Rice Recipe
Hot and Boozy Bison Chili Recipe
The Magic Of the Campfire Bison Swedish Meatballs Recipe
What Makes Them Special
Meatballs have a special place in many hearts, and this campfire Bison Swedish meatballs recipe are no exception. What sets these meatballs apart is their unique blend of flavors. The combination of ground buffalo, onions, panko crumbs, and a blend of spices like allspice and cardamom creates a tasty bite that is hard to resist.
The Secret to Their Flavor
Swedish Meatballs are known for their delicate balance of sweet and savory flavors, This is mostly due to the addition of ingredients like allspice and nutmeg. These spices give it that distinct Swedish flair. When you choose to make the meatballs from scratch a pinch of allspice and nutmeg makes all the difference.
Cooking Campfire Bison Meatballs
Many campers enjoy the delicious experience of cooking up some the campfire Bison Swedish meatballs recipe over a campfire. The smoky flavor from the add san extra dimension to the dish. While cooking over a campfire can be a fun and memorable experience it takes a little learning,
Oven-Roasting for Crispy Outsides
Dutch oven baking your Bison Swedish Meatballs is a great way to achieve those crispy outsides that are a hallmark of this dish. After forming your meatballs and giving them a quick bake in a hot Dutch oven You can transfer them to cool spot away from the heat to develop that lovely dark crust. The bottom of your pan will be covered in crispy bits that will be a big part of your gravy flavor.
Finishing with Gravy for Rich Flavor
The key to a truly satisfying campfire Bison Swedish meatballs recipe experience lies in the rich gravy that covers the meatballs. By preparing a quick brown gravy using butter, flour, buffalo broth, cream, and a touch of sherry your meatballs will different from any you have tried. This gravy pairs goes with the flavorful meatballs for a great overall taste.
Quick Brown Gravy Recipe
Whisking Together Butter and Flour
Not just any gravy will do for your Campfire Bison Swedish Meatballs. The key to the quick brown gravy lies in the simple act of whisking butter and flour together. This process creates the base for a sauce that goes with the juicy meatballs.
Adding Broth and Cream
Together, the buffalo stock and heavy cream blend harmoniously to create a texture that covers the meatballs in rich, savory flavor. The addition of these ingredients makes the gravy better than any brown gravy you have tried.
Smoothness and creaminess are the signs of a well-executed gravy recipe. By adding the broth and cream in just the right proportions you get the best gravy
Seasoning to Taste
Seasoning to taste with salt and black pepper adds the perfect finishing touch. Fellow campers will appreciate the attention to detail in seasoning the gravy. By adjusting the salt and pepper levels according to personal preference.
Campfire Bison Swedish Meatballs
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
Quick Brown Gravy
- ¼ cup butter
- 2 tbsp flour
- 2 cups broth buffalo or organic beef
- ½ cup heavy cream
- 1 tsp black pepper or more to taste
- season to taste with salt
Meatballs
- 2 lb ground buffalo
- 1 onion finely minced (I chop and then pulse process in food processor)
- 1 cup panko crumbs
- 2 tsp salt
- 1 tsp allspice
- 1 tsp cardamom
- 1 tsp black pepper
- 2 eggs beaten
- ½ cup milk
- ½ cup butter melted or ¼ cup olive oil
- Current or Lingonberry Preserves
Video
Instructions
Quick Brown Gravy
- Melt the butter in a skillet over medium-high heat, then whisk in the flour while swirling continuously. After whisking in the buffalo stock, heat until it boils. Cream is added and whisked until the sauce reaches a boiling point.
- Turn down the heat to low and give the sauce five minutes or so to slightly thicken, stirring now and then. Set aside to wait for the meatballs.
Meatballs
- Create a medium size campfire and put a Dutch oven to preheat away from the direct fire.
- Crumble the Ground Buffalo into a large bowl along with the onions and panko crumbs. In another bowl mix the spices, eggs, and milk together and pour over the other ingredients. Using your hands (food gloves work well for this) mix together until well incorporated.
- Divide mixture into 40 pieces and roll into firm balls. Place meatballs in the Dutch oven, allowing a little space between them. Roll or brush the meatballs in melted butter or olive oil. Place over the fire with the lid on and bake for 5 minutes or until they are nicely browned. *They will cook a bit more when heated in the gravy.
- Remove from oven and gently loosen from the pan and then add the gravy to the meatballs. Toss gently spooning the gravy over the meatballs. Allow the meatballs to heat through over medium high, for about 5 minutes. Reduce heat to lowest temperature and serve straight from the pan or transfer to a holding pan or crockpot. For a true Swedish flare, accompany with preserves & pickled cucumbers.
Nutrition
