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Foodgeek: |
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Rating: |
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Servings: |
6 to 8 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Moose Balls:
1-1/2 lb. ground moose meat
1 egg
1 md. onion, minced
1-1/2 tsp. salt
1/4 tsp. black pepper
1 clove garlic, minced
1/2 cup tomato sauce
1 cup breadcrumbs
Oil
Sauce:
1-1/2 cups beef stock
1 tbsp. cornstarch
3 tbsp. brown sugar
1 tbsp. vinegar
1 tbsp. mustard
1/2 cup tomato sauce
Parsley
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Directions:
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In a large mixing bowl, combine ground moose meat, egg, and minced onion. Stir in salt, pepper, and garlic. Add tomato sauce and breadcrumbs and mix well with your hands. Form the mixture into small balls, each about 1 inch in diameter.
In a large frying pan, heat oil. Add meatballs and cook until meat is tender, about 20 minutes, turning meatballs occasionally. Remove from heat. With a slotted spoon, lift out meatballs.
Drain fat from frying pan. Pour beef stock into frying pan and bring stock to a boil.
In a small bowl, combine cornstarch, brown sugar, vinegar, mustard, and tomato sauce. Add mixture to beef stock, mixing thoroughly, and bring to the boil again. Reduce heat until liquid is simmering, then add cooked moose balls.
Simmer for a few minutes to heat meatballs through. Serve garnished with parsley.
Serves 6 to 8.
Note: To derive the fullest flavour from the moose, prepare the dish a day ahead. As dish sits, the flavours of the ingredients mingle and develop.
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Comments from olga
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Many cultures settled in the Canadian North. The Ukrainian immigrants who arrived in 1891 brought recipes like cabbage rolls. They also adapted old-country recipes to suit a new environment - for example, sweet and sour moose balls. A museum in Timmins marks the Ukrainians' contribution.
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