LOCATION: Recipes >> Preserving Meats >> Moose Meatballs
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Moose Meatballs
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Moose Meatballs
1 lb ground moose meat
1 egg, lightly beaten
4 Tbsps. cornstarch, divided
1 tsp salt
1/4 tsp pepper
2 Tbsps chopped onion
1 Tbsp cooking oil
3 tablespoon vinegar
1 can (8 oz) pineapple chunks
1/2 cup sugar
1 Tbsp. soy sauce
1 medium green pepper, cut into strips
Hot cooked wide egg noodles
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: 3-4 servings.
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