Moose Meatballs – large batch now, convenience later

Moose Meatballs – large batch now, convenience later

Moose Meatballs

It’s getting to be that time of year when life gets busy – garden and high tunnel, seedlings in the house, outdoors work, a new landscaping project, firewood, releasing an apple tree, enlarging a food plot, fishing, turkey hunting… You get the idea. I had an unexpected free afternoon last week so I thawed a five pound package of moose burger and got busy making moose meatballs.

You may download and print the recipe in a pdf file.

Moose Meatball Recipe

5 pounds ground moose (substitute other wild game or beef if you’d like)
1 Tbl black pepper
2 Tbl Kosher salt
2 Tbl Garlic powder (or fresh garlic to taste)
2 Tbl Paprika
2 Tbl Thyme (dry) and 2 Tbl basil (dry) OR 4 Tbl Italian Seasoning
6 large eggs


Mix it all together. I used the KitchenAid because I had a lot of moose burger to mix well. Mixing this way rather than by hand or spoon changes the texture of the meatballs and loaf. It will be more compact. I don’t mind the difference in texture.

Shape into meatballs. Sometimes I use a scoop to make sure they’re the same size, other times I wing it.

I bake my meatballs in a cast iron skillet. You can use a baking pan or cookie sheet if you don’t use cast iron. They’re also great cooked on the stove top but take more attention. On a chilly day like we have in the late winter and early spring, it’s nice to have a little added warmth from the oven.

If you bake them, you don’t need to preheat the oven. Put the meatballs in the oven, turn it on and let them cook for 15 minutes. Turn once and turn the oven off to let them finish cooking.

When cool, vacuum seal or otherwise wrap the moose meatballs for the freezer.

moose meatballs, ingredients
moose meatballs, cast iron
moose meatballs, vacuum seal for storage

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