Submitted by listener Kim Sherry
Instagram @alaskagirl_eats
Swedish Moose Meatballs
Ingredients
1 cup Cranberries
2-4 tbsp sugar
1/2 lb ground moose meat (substitute with beef if unavailable)
1/2 lb ground pork
1/2 onion, sautéed and golden brown
3 cloves garlic, finely chopped
3 tbsp parmesan, shredded
1/4 cup Panko
1 egg
Salt and pepper to taste
1/8 tsp oregano
1/8 tsp allspice
1/4 teaspoon nutmeg
2-4 tbsp olive oil
2 tbsp butter
2 tbsp flour
1 cup beef broth
1 chicken boullion cube
1 tbsp worcestershire
1 tbsp Dijon
1/2 cup sour cream
2 tbsp scallions, finely chopped
Instructions
Make cranberry sauce by combining cranberries and sugar over medium heat and stirring until it becomes jam-like, 5-7 minutes. Sweetness versus tartness depends on your preference. Take off heat and set aside.
To make Moose Meatballs, combine moose meat, pork, onion, garlic, parmesan, panko, egg and spices. Mix gently until just combined. Don’t overwork meat or it will become tough.
Shape into meatballs approximately 1″-1.5″ – set aside.
Sauté meatballs in olive oil on medium heat until golden brown on all sides. This might take two batches. Set meatballs aside.
In same sauté pan, make sauce by combining butter and flour, whisking on medium heat to make a blond roux.
Whisking constantly, add beef broth, chicken boullion cube, worsetershire sauce and Dijon.
When sauce is smooth, turn heat to low and whisk in sour cream.
Add meatballs back to sauce, cover and let simmer for approximately 10 minutes, stirring occasionally.
Garnish with scallion.
Serve over rice or noodles and add a big dollop of that deliciously tart cranberry sauce.
Submitted by listener Kim Sherry
Instagram @alaskagirl_eats
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