Recipe: Moose Meatballs with Mozzarella | An official journal of the NRA

Ground moose makes fantastic meatballs, and a little ground pork helps maintain humidity, so the meat is firm after cooking. Fresh mozzarella balls are the perfect center for every meatball. When perfectly cooked, the cheese will melt completely, leaving the meat chewy and flavorful. Make sure to seal the meatballs well so that the cheese does not Swiss. Meatballs are the star of this dish, so use larger pasta and your favorite tomato sauce to complement.

• 1½ lb. land moose or other game
• ½ lb of regular ground pork
• ⅔ cup of milk
• 1 cup of breadcrumbs
• 2 eggs
• 1 tablespoon of salt
• 1 tablespoon of ground black pepper
• 1 tablespoon of onion powder
• 1 tablespoon of garlic powder
• 1 teaspoon of ground basil
• 1 teaspoon of dried oregano
• 2 garlic cloves, chopped
• ¼ cup freshly grated Parmesan
• 1 lb. of fresh 1-inch mozzarella balls (bocconcini)
• 1 lb of spaghetti or dried pasta
• 2 jars of pasta sauce with herbs and cheese (Italian sauce)
• grated Parmesan for garnish
• finely chopped parsley for garnish

1. Combine moose, pork, milk, breadcrumbs, eggs, salt, pepper, basil, oregano, onion, garlic and Parmesan in a large bowl. Mix to combine the ingredients.

2. Fill the palm of your hand with the meat mixture and press it flat into a patty. Push your thumb into the center of the patty and place the mozzarella ball in the indentation. Gently wrap the patty around the mozzarella ball and shape it into a round meat ball. The meatballs will be 1½ to 2 inches in diameter.

3. Place the meatballs on a baking sheet in a preheated 400 ° F oven and bake for 15 to 20 minutes.

4. Prepare the pasta as directed on the box.

5. In a large saucepan, heat the tomato-based pasta sauce over low heat.

6. Serve a portion of pasta, place two meatballs and cover with sauce. Serve hot and garnish with freshly grated Parmesan and chopped parsley.

For more delicious wild game recipes, click here.

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