Swedish Mooseballs

These moose meatballs bring a wild twist to a comforting favorite, blending lean, flavorful moose meat with warm spices and a creamy, savory sauce. This Swedish  meatball recipe balances the rich, gamey depth of moose with a touch of pork for added moisture, while classic seasonings like oregano, nutmeg, and allspice give each bite a subtle warmth.

Recipe By Marcus Weiner

Ingredients:

Moose Meatballs:

• 2 tbsp olive oil
• ½ c yellow onion, diced
• 2 cloves garlic, minced
• ½ c panko breadcrumbs
• ¼ c parmesan cheese, shredded
• 1 large egg, beaten
• 1/3 c milk
• 1 tsp salt
• ½ tsp oregano
• ¼ tsp allspice
• ¼ tsp nutmeg
• ¼ tsp pepper
• 1 lb ground moose (I use 70% moose, 30% pork shoulder in my grind)

Sauce

• 4 tbsp butter
• ¼ c flour
• 2 c beef broth
• 1 cube chicken bouillon
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp fresh parsley, finely diced
• ½ c sour cream (at room temperature)

Directions:

Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onions and garlic. Soften for 5 minutes. Set aside and let cool.

Step 2: In a large bowl, combine the breadcrumbs, parmesan cheese, egg, milk, onions, garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate into the meat until evenly combined. The more you work the blend, the tougher your meatballs will become.

Step 3: Using a cookie scoop, form the blend into 1.5-inch meatballs, and place on a cookie sheet. Put them in the refrigerator for 30 minutes.

Step 4: Combine the beef broth, chicken bouillon, Worcestershire sauce, mustard, and parsley in a large measuring cup with a spout. Set aside.

Step 5: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, leaving plenty of room around each so that you can rotate them with a spoon to brown on all sides. Brown for about 2 minute per side. Remove and set aside.

Step 6: Melt the butter in the same skillet over medium heat. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown. Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.

Step 7: Place the sour cream in a medium bowl. Spoon some of the sauce from the skillet into the bowl (about ¼ cup) and stir until well combined. Mix this into the sauce over low heat until fully incorporated.

Step 8: Add the meatballs back to the skillet. Spoon the sauce over them. Allow the meatballs to heat through over low heat for 10- to 15 minutes. Serve over mashed potatoes, egg noodles, white rice or whatever sounds appealing to you.

For more recipes like these Swedish moose meatballs, check out the Hunt Alaska recipe library.