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Drunk Moose Meatballs Recipe

   
 

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     Drunk Moose Meatballs

Category   Appetizers
Sub Category   None

Ingredients
 

Instructions
To begin, preheat your oven to 450 degrees. Place 2 pounds of ground moose (or beef, venison, etc) in a mixing bowl, taking a moment to break it up a little bit. Add in a quarter cup of Worcestershire Sauce to the meat. In a food processor, tear apart a couple slices of fresh bread. You’ll need enough to make about 1 1/4 cup of fresh bread crumbs. Give them a buzz until you have fine crumbs. In the measuring cup of bread crumbs, add a tablespoon of parsley and a teaspoon each of salt & pepper. Stir them together. Pour the crumb mixture into the bowl with the meat. Then gently mix this together with your hands until it is just combined. Measure out your meat into balls the size of a golf ball. I find that a “rounded Tablespoon” scoop is perfect for this. Scoop it into your hand, briefly press and shape it into a ball. Place it on a large baking sheet. Repeat with all of the meat mixture. Bake these for 20 minutes.
While they are baking, sauté together 3 tablespoons of butter and a finely diced onion. Sauté them on low-medium heat until they are golden and beautiful. Now you’ll add in 1/3 cup of bourbon whisky. This is why they are called drunk moose meatballs. Pour it into the skillet. Let it simmer for about a minute. Now you will add in 2 cups of your favorite bottled barbecue sauce. I use “Sweet Baby Ray’s – Brown Sugar & Hickory” for these. Stir it all together and let it simmer another minute. Turn the heat off on the stove, and let the sauce sit for a moment. After the meatballs have finished baking, place them in a small crockpot or a chafing dish. And then pour the sauce over the meatballs. Very gently turn the meatballs with a spatula to coat them, them leave them alone. Put the cover on and let them sit on low heat for about 30 minutes, and they are ready!


Originally Submitted
12/28/2012





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