Greek Style Moose Meatball Recipe
Greek-Style Moose Meatballs
Background
This recipe combines a traditional Alaskan ingredient with a traditional Greek-style preparation, as well as ingredients. These meatballs are great served solely with the sauce or in a bowl with veggies and rice.
Nutrition Facts
Calories 180 | Sodium 500mg | Total fat 5.0g | Carbs 6g | Protein 28g | Cholesterol 85mg
How to Make Moose Meatballs
How to Make Dairy-Free Yogurt Sauce
Moose Meatball Tales from Flora
Ingredients
Greek-Style Moose Meatballs
- 2 pounds ground moose meat
- 1 large egg, beaten
- ½ onion, fine dice
- 4 tablespoons diced kalamata olives
- 3 cloves garlic, fine dice
- 3 tablespoons lemon juice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1- ¼ teaspoon dried oregano
- 1- ¼ teaspoon dried basil
- 1-¼ teaspoon dried parsley
- ¾ teaspoon dried dill
Dairy-Free Yogurt Sauce
- ½ cup dairy-free plain coconut yogurt
- 1/8 to 1/4 cup fresh lemon juice
- 3 tablespoons grated and chopped then drained, fresh cucumber (water must be squeezed out)
- 2 tablespoons fresh dill, chopped, optional
- 1 clove garlic, finely chopped
- Pinch of fine sea salt and black pepper
Preparation Instructions
Greek-Style Moose Meatballs
- Preheat oven to 400 degrees.
- Add all ingredients for meatballs into a large bowl. Mix with hands until the scrambled egg, dried herbs, salt and pepper, onion, garlic, olives and lemon juice is well combined.
- Scoop the mixture with a #100 ice cream scoop or shape with fingers into 1-inch balls. Place on baking sheet. Bake for 25-30 minutes until fully cooked through.
- Alternatively, meatballs can be cooked in a frying pan with a cover over low to medium heat. Turn meatballs carefully after 10-15 minutes.
- For the dairy-free sauce, whisk the ingredients together and set aside until ready to serve. It’s best to use an English cucumber, no peeling necessary.