SANDRA'S MOOSE-MEDITERRANEAN-MEATBALLS and SPAGHETTI

This entree sounds fancy

but it's a breeze to make in about 1/2 hour

with typical on-hand ingredients...

Servings: (6 to 8)

Prep: 15 Mins.

Cook 25 to 30 Mins. (= Total time)

INGREDIENTS

Meatballs:

2 slices wheat bread, left whole

1/2 cup milk

1 lb. ground moose (venison, caribou, elk, beef, poultry, and so on)

2 tablespoons dried parsley

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1 large egg, beaten

1 teaspoon granulated garlic

--1/4 cup olive oil (for searing, reserving some after searing meatballs for sauce)

Sauce:

--2 tablespoons drippings (reserved, as stated above)

2 (14.5 oz. cans) diced tomatoes, with juices (do not drain)

3 tablespoons red wine vinegar

1/2-1 teaspoon dried chili flakes (depending on how spicy you want it -- I like 1 tsp.)

1 teaspoon dried oregano, or 1/2 teaspoon ground oregano

--1/2 box thin spaghetti, prepared according to package directions

METHOD

Meatballs:

In a small and flat dish, add the bread slices and cover with the milk; set aside to absorb.

In a medium bowl, add the ground moose, parsley, salt, pepper, cumin, beaten egg and garlic, use clean hands to mix and  combine. Slightly squeeze a tiny bit of milk off and break the bread into small pieces while adding to the meat mixture. Mix mixture lightly, just to combine, then form into 1" meatballs. (Form all the meatballs prior to cooking to ensure even searing.)

Add the olive oil to a Dutch Oven and set heat to  medium-high. When oil is hot, add the meatballs in 2 separate batches and gently sear on all sides (top, bottom, and around sides of meatballs), about 1 minute on each side, until dark golden brown. Transfer meatballs from Dutch Oven to a plate, using tongs. Reserve 2 tablespoons drippings in pot; reduce heat to medium.

Sauce:

Add the tomatoes, red wine vinegar, chili flakes and oregano and stir. Bring to a boil; reduce to a very gentle simmer (so the addition of the meatballs is undisturbed). Using tongs, gently add the meatballs to the pot of sauce in an even layer.  Leave pot uncovered, and let simmer happen very gently to allow sauce to reduce and meatballs to cook through.

Pasta:

Meanwhile, prepare your favorite pasta (I adore thin spaghetti). ~ Enjoy!

SANDRA'S ALASKAN SWEET-N-TANGY MEATBALLS

Moist and tender meatballs simmered in a delectable, sweet and tangy sauce.

~~~

You may also choose to serve these scrumptious meatballs with a meal as a side

or over prepared steamed rice!

Servings: (4 to 6)

Prep: 15 Mins.

Cook: 20 Mins.

INGREDIENTS

1 large egg, beaten

1 cup barbecue sauce (I used Sweet Baby Ray's), divided

1 lb. lean ground moose (or venison, elk, caribou, beef, poultry)

3 tablespoons minced yellow onion

3 tablespoons peeled (Yes, peeled) and minced red bell pepper

1/4 cup panko

1/2 teaspoon seasoning salt (I used Johnny's)

1/8 teaspoon freshly ground black pepper

1 tablespoon canola oil

1 (8 oz can) pineapple tidbits (or crushed) in juice, undrained

1/4 cup water

For a meal (serve with):

--2 cups of rice, prepared according to package directions

METHOD

In a medium bowl, beat the egg. Add 1/4 cup barbecue sauce (reserving remaining 3/4 cup), ground meat, minced onion and bell pepper, panko, seasoning salt, and pepper; gently mixing just until blended. Using a mini scoop for uniformity; roll firmly into 1-1/4" balls (approximate 28 to 30 meatballs). [You may prepare the meatballs ahead of time, just cover and refrigerate for a few hours.]

Add 1 tablespoon canola oil to a large, heavy-bottom skillet; heat over medium-high heat. Brown meatballs, about 3 minutes per side. Remove, using a spoon, excess oil from bottom of skillet while retaining drippings.  Place remaining 3/4 cup barbecue sauce, pineapple with juices, and water in skillet; gently stirring to combine. Bring to a boil. Place cover slightly ajar over skillet, and reduce heat to low. Simmer 12 to 15 minutes, until meatballs are cooked through (160-degree internal temperature) and sauce has slightly thickened. Gently shake skillet occasionally while cooking so as not to disturb and break apart the meatballs.

Meanwhile, if using, prepare rice according to package directions. 

Serve meatballs as an appetizer with toothpicks, as a side to your meal, or over prepared rice. ~ Enjoy!

SANDRA’S SENSATIONAL SWEDISH MINI-MEATBALLS APPETIZER

A heartwarming appetizer where you can

easily prepare the meatballs ahead of time

or the night before and store in refrigerator,

just bring to room temperature 30 minutes

prior to browning...

Yields: (Appx. 40 small 1” meatballs)

Prep: 15 Mins.

Cook: 25 to 30 Mins.

INGREDIENTS

Mini-Meatballs:

2 slices whole wheat bread, without the crusts, cut into small pieces

1/4 cup milk

1 lb. lean ground meat (I used venison-bacon burger)

--[Feel free to use beef, caribou, elk, moose, and so on]

1/4 yellow onion, finely minced

1 egg, slightly beaten

Pinch of ground allspice

Pinch of ground cardamom

Pinch of ground ginger

1/4 teaspoon garlic powder

1 tablespoon dried parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

-1 tablespoon unsalted butter

-1 tablespoon olive oil

Sauce:

4 cups low-sodium beef broth

1/2 cup all-purpose flour (or more if you prefer a thicker gravy)

2 teaspoons worcestershire

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons dried parsley

1/4 teaspoon freshly ground black pepper

1/2 cup milk

METHOD

In a small bowl, soak the bread in milk until soft. In a large bowl, combine all meatball ingredients except butter and olive oil, and add the soaked bread. Combine meat mixture with clean hands; do not overwork. Shape into small 1” meatballs (I do so using a miniature scoop while scrapping it up the side of bowl to form uniform meatballs).

Heat butter and olive oil in a large electric skillet or saute pan over medium-high heat. Add the meatballs, and gently par-cook and brown on all sides, about 10 minutes. Use a slotted spoon to remove browned meatballs and place on a plate, and set aside.  Retain drippings in skillet.

Prepare gravy by deglazing skillet with 2 cups of stock; letting it simmer for 2 minutes while scraping bottom with a wooden spoon. Add remaining 2 cups of stock to a small bowl or measuring cup, and whisk in flour, onion powder, garlic powder, dried parsley, and pepper until smooth. Whisk spiced slurry mixture into warm gravy, while constantly whisking to prevent lumps, until thickened and boiling.  Reduce heat to simmer, about 3-5 minutes. Add milk, and stir to combine.  Return meatballs to low simmering gravy to reheat, about 10 minutes, while gently stirring (so as not to break apart meatballs), until fully cooked.

To serve, arrange meatballs in a shallow serving bowl, with toothpicks alongside. ~ Enjoy!

SANDRA’S SENSATIONAL SWEDISH MEATBALLS over MASHED POTATOES

A heartwarming meal where you can

easily prepare the meatballs ahead of time

or the night before and store in refrigerator,

just bring to room temperature 30 minutes

prior to browning...

Servings: (4 to 6)

Prep: 15 Mins.

Cook: 25 to 30 Mins.

INGREDIENTS

Meatballs (Yields appx. 40 small 1” meatballs):

2 slices whole wheat bread, without the crusts, cut into small pieces

1/4 cup milk

1 lb. lean ground meat (I used venison-bacon burger)

--[Feel free to use beef, caribou, elk, moose, and so on]

1/4 yellow onion, finely minced

1 egg, slightly beaten

Pinch of ground allspice

Pinch of ground cardamom

Pinch of ground ginger

1/4 teaspoon garlic powder

1 tablespoon dried parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon olive oil

Gravy:

4 cups low-sodium beef broth

1/2 cup all-purpose flour (or more if you prefer a thicker gravy)

2 teaspoons worcestershire

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons dried parsley

1/4 teaspoon freshly ground black pepper

1/2 cup milk

Garnish:

1/4 cup fresh parsley, roughly chopped

--Prepared mashed potatoes

--Prepared fresh salad and vinaigrette

METHOD

In a small bowl, soak the bread in milk until soft. 

In a large bowl, combine all meatball ingredients, except butter and olive oil, and add the soaked bread. Combine meat mixture with clean hands; do not overwork.

Shape into small 1” meatballs (I do so using a miniature scoop while scrapping it up the side of bowl to form uniform meatballs).

Heat butter and olive oil in a large electric skillet or saute pan over medium-high heat. Add the meatballs, and gently par-cook and brown on all sides, about 10 minutes. 

Use a slotted spoon to remove browned meatballs and place on a plate, and set aside.  Retain drippings in skillet.

Prepare gravy by deglazing skillet with 2 cups of stock; letting it simmer for 2 minutes while scraping bottom with a wooden spoon. 

Add remaining 2 cups of stock to a small bowl or measuring cup, and whisk in flour, onion powder, garlic powder, dried parsley, and pepper until smooth. Whisk spiced slurry mixture into warm gravy, while constantly stirring to prevent lumps, until thickened and boiling.  Reduce heat to simmer, about 3-5 minutes. 

Add milk, and stir to combine.  

Return meatballs to low simmering gravy to reheat, about 10 minutes, while gently stirring (so as not to break apart meatballs), until fully cooked.

To serve, arrange meatballs on serving plates over mashed potatoes, pour hot gravy over top, and garnish with fresh parsley. Place fresh salad drizzled with vinaigrette alongside. ~ Enjoy!

~~~~~~~~~~~~~~~~~~

Tips:  You might alternatively wish to serve the Swedish meatballs over steamed rice or noodles.  

Another option is to serve the Swedish meatballs alone as an appetizer, with toothpicks...(See below)...

Sensational Swedish 
Mini-Meatballs Appetizer

SANDRA’S FESTIVE CRAN-CHILI COCKTAIL MEATBALLS

A wonderful spicy, sweet,
and moist appetizer...

Yields: 36

Prep: 15 Mins. |
Bake: 20 Mins. |
Simmer: 30 Mins.

Posted by Sandra






INGREDIENTS

***Meatballs:

1 pound lean venison burger 

--(or your preference of ground meat)

1 egg, slightly beaten

2 tablespoons milk

1/2 cup panko (Japanese breadcrumbs), or regular

1 garlic clove, minced

3 tablespoons onion, finely minced

½ teaspoon dry mustard

½ teaspoon celery seeds

kosher salt and freshly ground pepper to taste

***Sauce:

1 (8 oz. can) jellied cranberry sauce

3/4 cup prepared chili sauce 

--(or, for recipe click here: Sandra's Homemade Chili Sauce)

1 tablespoon brown sugar

1-1/2 teaspoons lime juice

½ teaspoon chili powder

METHOD

Preheat oven to 350 degrees. Line a baking pan with tin foil, spray with oil, and set aside.

In a medium bowl, mix together the ground beef, egg, milk, panko, minced garlic, minced onion, dry mustard, celery seeds, and kosher salt and freshly ground pepper. Roll into 1” balls (I do so using a small scoop to ensure the meatballs are uniform in size).

Par-bake in preheated oven for 20 minutes, turning once half way through.

Meanwhile, in a slow cooker (or large saucepan) over medium heat, blend the jellied cranberry sauce, chili sauce, brown sugar, lime juice, and chili powder.  Bring sauce to simmer while whisking, and reduce to heat to low.

Add meatballs, and use a pastry brush to coat with sauce. Simmer, covered, on low for 30 minutes, while occasionally brushing meatballs with sauce.  Serve skewered with toothpicks. – Enjoy!

MAX’S MOOSE ITALIAN SAUSAGE MEATBALLS in YOSHIDA SAUCE APPETIZER

The perfect recipe to serve as a hearty appetizer,
or as a main dish with pasta, steamed rice,
or mashed potatoes...

This photograph was featured on 9-6-11
 @ http://recipeox.com/easy-banana-
cupcake-recipe/ website...

Again, the photo on 5-1-12 
@ http://www.fast-and-easy-recipes.com
/italian-appetizer-recipes/

Yields: 60 Meatballs

Prep: 20 Mins. |
Saute: 5 to 7 Mins. |
Bake in Sauce: 20 Mins.

Feel free to substitute moose burger for venison, beef, buffalo, elk, caribou, pork, or poultry...

Posted by Max via Sandra

INGREDIENTS

***Meatballs:

1 lb. ground ‘sweet’ italian moose sausage

1 lb. ground ‘hot’ italian moose sausage

2 teaspoons onion, grated

1 clove garlic, grated

2 tablespoons fresh parsley (or 2 teaspoons dried)

1-1/2 cups italian seasoned breadcrumbs

2 eggs, beaten

1/3 cup quality red wine

Olive oil for frying

***Sauce:

2 cups prepared original yoshida sauce - found in the Asian isle of the market - (or for the recipe, click here: Sandra's Homemade Yoshida Sauce)

--60 toothpicks

METHOD

Place all ingredients in a large mixing bowl, and gently combine just until blended using clean hands (please do not over mix or the meatballs will become tough).  Form the meatballs so they are about the size of a golf ball, about 1-1/2 inches in diameter (Max likes large ones, not cocktail size). 

Heat olive oil in a large nonstick skillet over medium heat.  Place the meatballs in hot oil (do not overcrowd – you may have to saute in batches).  Move meatballs around every couple minutes so they do not burn and to ensure even browning; you are just par-sauteing for 5 to 7 minutes, until lightly golden brown (they will continue bake in the sauce in the oven).

Meanwhile, preheat oven to 350 degrees.

Remove par-sauteed meatballs from skillet with a slotted spoon, and place into a 9”x12” baking pan that has been lined with foil, then sprayed.  Pour yoshida sauce over top of meatballs, then use a pastry brush to evenly coat them with sauce.  Cover the baking pan with foil, and bake for 20 minutes.  Remove from the oven, and let the meatballs stand, covered, for 5 minutes (they'll continue cooking, but without dying out).

To serve, pierce each meatball with a toothpick to make it easier for your guests to pick up and enjoy, and place them on a decorative serving platter.

~~~~~~~~~~~~~~~~~
Tip:  It's important to only par-saute the meatballs to ensure that moistness is seared in, then add to sauce to finish baking, which guarantees moistness every time.

SANDRA'S TASTY TURKEY MEATBALLS with a SPICY DIPPING SAUCE

These are super tasty and moist meatballs 
- The perfect appetizer...

Yields: (30 Meatballs)

Posted by Sandra
Prep: 10 Mins. | Cook: 10 Mins.

INGREDIENTS

***Spicy Dipping Sauce
1/2 cup mayonnaise
2 tablespoons tomato paste
2 teaspoons sriracha sauce (or your favorite hot sauce)
1/2 teaspoon red pepper flakes
1 teaspoon paprika
kosher salt and ground black pepper to taste

***Turkey Meatballs
1 pound ground turkey (or chicken)
2 cloves garlic, minced
1 egg, beaten
¼ cup sour cream
3 tablespoons italian seasoned bread crumbs
2 teaspoons worcestershire sauce
¼ teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon Italian herb seasoning blend
1 teaspoon brown sugar
1 lemon, zested
kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil

METHOD

First, make the sauce in a small bowl by whisking together all of the ingredients until well combined, and set aside.

In a large bowl, begin making turkey meatballs by ‘gently’ mixing the ground turkey, garlic, beaten egg, sour cream, bread crumbs, worcestershire, cayenne pepper, onion powder, italian seasoning, brown sugar, lemon zest, kosher salt and a few grinds of pepper to taste in a bowl. Form into 1-1/2” meatballs, making 30 meatballs. Warm the butter and oil in a large skillet over medium heat. Transfer the meatballs to the pan and do not disturb for 3 to 5 minutes to lightly brown, (cook in batches if need be, so as not to overcrowd pan). Turn, cooking another 3 to 5 minutes on other side without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch (do not overcook). Transfer to a paper towel-lined plate to drain.

Serve on a platter with toothpicks for dipping into spicy sauce. ~ Enjoy!