|Dutch Meatballs Made With Moose Meat and Moose Stock|
- 2 lbs ground moose
- 1 onion
- 2 slices of bread
- 1 cup of milk
- 2 cups of breadcrumbs
- 2 eggs
- 2 cups of moose stock
- 1/2 cup of margarine
- gehakt spice (specialty dutch meat spice, but can be substituted with nutmeg)
Classic Side Dishes
- Boiled Potatos
- Boiled Spinach
1) Soak the slices of bread in milk. Squeeze out excess milk once fully saturated.
2) Finely dice the onion
3) In a large bowl, combine ground meat with diced onion and milk soaked bread slices. Season with salt, pepper, and gehakt spice (or nutmeg) to taste. [Tip: Typically I spread out the mixture to the thickness of a steak 1-1.5 inches and season it as if it were a steak. Don't forget you need twice as much because normally you season both sides of a steak]
4) Mix thoroughly by hand
5) Roll 7 equally sized balls. Yes they are huge! Set aside.
6) In a small bowl crack and lightly whisk the eggs
7) In an edged plate, spread out breadcrumbs
8) Roll each meatball in the egg wash and then in the breadcrumbs until fully coated. Set aside.
9) Heat stock on the stove or the microwave until hot
10) On Medium-high heat, in a Dutch oven or large pot melt the margarine and brown the meatballs on all sides.
11) Add stock until the meatballs are 80% covered as shown above. Add water if required.
12) Reduce heat and simmer for 25 minutes.
Serve with boiled potatoes and boiled spinach. Mash together the potatoes with the spinach using a fork and form a volcano next to your meatball on the plate. Fill the volcano with the gravy until it overflows. Enjoy!