Moose Meatballs Recipes

Steps:

• In a bowl, combine meat, egg, 1 tablespoon cornstarch, salt, pepper and onion. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil. Cover and cook over low heat until the meatballs are done, about 10 minutes. , In a saucepan, stir vinegar and remaining cornstarch until smooth. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to equal 1-1/2 cups stir into vinegar mixture. Add sugar and soy sauce; cook and stir over medium heat until thickened. Add the meatballs, pineapple and green pepper; cook until heated through and the green pepper is tender. Serve over noodles.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together the minced garlic, soy sauce, and honey together in a small saucepan. Stir in garlic powder, onion powder, and chili powder. Bring to a simmer over medium-high heat, then reduce heat to medium-low and gently simmer for 15 minutes, then set aside.
• While the sauce is simmering, roll the ground moose into meatballs in 2 tablespoon portions. Heat the canola oil in a large skillet over medium-high heat. Cook the meatballs in batches until well browned, and cooked through, 10 to 15 minutes; drain well.
• Place the drained meatballs into a baking dish. Pour on the sauce, and stir until well coated. Bake in preheated oven for about 20 minutes so the meatballs absorb some of the sauce.

Steps:

• 1. To make meatballs, in a small bowl, mix the crumbled bread and milk and let stand for 10 mininutes. (to much bread crumbs for me so I will use a little less next time. Do not use a soft bread, as it will be more pastey.)
• 2. Take about 1 pound of moose (or venison). Leave semi-frozen and cut into 1/2" pieces..Put in food processer (semi-frozen) and chop fine. If meat thaws to fast, set on (wax paper) cookie sheet and put in freezer for 30 minutes.
• 3. In a large bowl, combine moose, italian sausage, eggs, cheese, parsley, garlic, salt and pepper. Squeeze the bread with your hands to remove the excess moisture and then discard the liguid (milk). Add the bread to the meat mixture and mix gentley until combined.
• 4. Use an ice cream scoop or your damp hands and form meat balls into 2" balls. Use a genteltouch, handling the meat mixture lightly. If you pack or squeeze the meatballs, they can become tough and dry. (they are also hard to fry, but worth it) As the balls are made, set them aside on a large plate or tray.
• 5. In a fry pan large enough to hold all the meatballs in a single layer, warm the olive oil over medium-high heat. Add the meatballs and cook, turning them occasionally, until crisp and brown on all sides, about 15 to 20 minutes. Transfer the meatballs to a plate and drain off all but 2 Tbs. of fat from pan.
• 6. SAUCE: To make sauce, return the pan to medium heat, add the onion, and saute'. add the crushed tomatoes and juice. Stir well and deglaze the pan. Season with salt and pepper to taste and bring to a simmer. (I added italian seasoning as it was just to tomato-ee for me.)Cook until the sauce thickens, about 20 minutes..Stir in Basil.
• 7. Return meatballs to pan with sauce and cook, basting them often with the sauce, until hot and cooked through (10 min.) Serves 6 to 8.
• 8. These meatballs can be prepared up to 2 months in advance. So I divided the meatballs (for 2 dinners) and placed the raw meatballs on a cookie sheet that had parchment or wax paper on it. After about 2 hours, transfer them to an airtaight container..Before cooking them, defrost in refrigerator over night.(I let the meatballs set in the freezer overnight and used my food saver to vaccum pack.)I also cooked all the meatballs and then froze the meatballs, as above, and sealed.
• 9. You can use your own homemade sauce that you enjoy or bottled of marinara sauce if in a pinch. Cooks Note: I also added 1 pound of hamburger to this meat mixture and it made 3 batches of meatballs (12 each). Cook in sauce and serve over pasta.