If you don’t drink go order a pizza. Seriously, they’re just not the same without the whiskey.
Staggering Moose Meatballs
2 lbs ground moose (or beef)
1/4 cup Worcestershire Sauce
1 cup fresh whole wheat bread crumbs
1/2 tsp salt
1 tsp pepper
1 Tb parsley
3 Tbsp coconut oil or butter
1 onion, finely diced
⅓ cup bourbon whiskey
1 cup favorite bottled BBQ sauce
1 cup diced, low sodium tomatoes
To begin, preheat your oven to 450 degrees. Place 2 pounds of ground moose 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 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 the onions on medium heat in the oil until they are golden brown and beautiful. Pour in the bourbon and let it simmer for a minute. Stir in the BBQ sauce and diced tomatoes and combine. Let it cook a minute, and then turn off the heat.
When the meatballs are done baking, place them in a small pre heated crockpot or chafing dish. Pour the sauce over the top, and then gently stir to coat. Cover and let them sit on low heat for 60 minutes.