Moose Meatballs

  • 1 lb moose meat
  • 1 egg; lightly beaten
  • 4 tbsp. cornstarch; divided
  • 1 tsp. Salt
  • 1/4 tsp. pepper
  • 2 tbsp. onion; chopped
  • 1 tbsp. cooking oil
  • 3 tbsp. vinegar
  • 8 oz pineapple chunks
  • 1/2 cup Sugar
  • 1 tbsp. green pepper; cut into strips
  • wide egg noodles; hot cooked

If moose meat isn’t available in your area, ground beef can be substituted.

In a bowl, combine meat, egg, 1 tablespoon cornstarch, salt, pepper and onion. Shape into 1-1/2-inch balls.

In a large skillet, brown meatballs in oil. Cover and cook over low heat until the meatballs are done, about 10 minutes.

In a saucepan, stir vinegar and remaining cornstarch until smooth. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to equal 1-1/2 cups; stir into vinegar mixture. Add sugar and soy sauce; cook and stir over medium heat until thickened. Add the meatballs, pineapple and green pepper; cook until heated through and the green pepper is tender.

Serve over noodles.

Yield: 4 Servings

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