Drunk Moose Meatballs – one of my all-time most popular recipes.
This time of year is a special time for families, friends and loved ones to gather together. For some, it is the only time each year that they get to do this. They come together, laugh, share, remember, cry and hold on to memories of past years and holidays gone by. There is nothing more important than our loved ones, and food can be the magnet for bringing us all together.
To begin, preheat your oven to 450 degrees. Place 2 pounds of ground moose (or beef, venison, etc) 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 1/4 cup of fresh bread crumbs. Give them a buzz until you have fine crumbs.
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 together 3 tablespoons of butter and a finely diced onion. Sauté them on low-medium heat until they are golden and beautiful.
Now you’ll add in 1/3 cup of bourbon whisky. This is why they are called drunk moose meatballs.
Pour it into the skillet.
Let it simmer for about a minute.
Now you will add in 2 cups of your favorite bottled barbecue sauce. Stir it all together and let it simmer another minute. Turn the heat off on the stove, and let the sauce sit for a moment.
After the meatballs have finished baking, place them in a small crockpot or a chafing dish.
And then pour the sauce over the meatballs.
Very gently turn the meatballs with a spatula to coat them, then leave them alone. Put the cover on and let them sit on low heat for about 30 minutes, and they are ready!
- 2 lbs ground moose (or beef)
- ¼ c Worcestershire Sauce
- 1¼ c fresh bread crumbs
- 1 tsp salt
- 1 tsp pepper
- 1 Tb parsley
- 3 Tb butter
- 1 onion, finely diced
- ⅓ c bourbon whiskey
- 2 c Favorite bottled BBQ sauce (such as Sweet Baby Ray's Brown Sugar & Hickory)
- 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 1¼ 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 in the butter until they are golden brown and beautiful. Pour in the bourbon and let it simmer for a minute. Stir in the BBQ sauce, and combine. Let it cook a minute, and then turn off the heat.
- When the meatballs are done baking, place them in a small 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 30 minutes.
Check our these great cocktail and appetizer recipes for your holiday parties:
- Glühwein from Magnolia Days
- Cranberry Fizz from Dinners, Dishes and Desserts
- Rosemary Orange Punsch from Galactopdx
- Candy Cane Martini from Hezzi-D’s Books and Cooks
- Raspberry Hot Chocolate from Momma’s Meals
- Chocolate Peppermint Eggnog from The Daily Dish Recipes
- Jamaican Sorrel from The Lovely Pantry
- Chocolate Peanut Butter Hot Chocolate Spoons from Chocolate Moosey
- Homemade Eggnog from Flour on my Face
- Moroccan Mint Tea from MarocMama
- Cherry Bomb from Noshing with the Nolands
- Wassail from There And Back Again
- Cranberry Sparkler Mocktail from Cupcakes & Kale Chips
- Pomegranate Cosmo from Supper For A Steal
- Poinsettia Mimosas from Big Bear’s Wife
- Mulled Wine: Spiked and Steamy from Daddy Knows Less
- Poinsettia Cocktails from The Catholic Foodie
- The Red Carpet Diva from Cooking Underwriter
Holiday Appetizers or Hors d’oeuvres
- Cheese Ball Wreath from The Meltaways
- Prosciutto Goat Cheese Rolls with Fig Preserves and Arugula from Shockingly Delicious
- Muenster and Spinach Pinwheels from That Skinny Chick Can Bake
- Smoked Salmon Blinis with Cranberry-Spiced Feta from Chattering Kitchen
- Sticky Wholegrain Mustard & Ginger Cocktail Sausages from girlichef
- Potato Leek Soup from What Smells So Good
- Cheesy Mushroom Pull Apart Bread from Small Wallet Big Appetite
- 5 Quick & Easy Appetizers for Your Holiday Party from Webicurean
- Bacon Peanut Caramel Corn from Gotta Get Baked
- Crostini topped with Voodoo Chicken Cream Dip from Country Girl in the Village
- Mushroom Strudel from Vintage Kitchen
- Herbed Holiday Party Mix from Curious Cuisiniere
- Old fashioned Swedish Meatballs from I Run For Wine
- Cheesy Chicken Broccoli Bites from Cindy’s Recipes and Writings
- Fried Green Beans with Wasabi Ranch from Juanita’s Cocina
- Salsa Baked Cheese from Home Cooking Memories
- Cookie Dough Dip from The Cookie-A-Day Challenge
- Parmesan Onion Rounds from Kudos Kitchen by Renee
- Lip-smacking Cranberry Cocktail Meatballs from In The Kitchen with KP
- Hot Spinach Parmesan Dip from Comfy Cuisine
- Indian Spiced Tuna Balls from Soni’s Food
- Onion marmalade with Bacon from Ruffles and Truffles
- Baked Jalapeno Popper Ranch Dip from Weekend Gourmet
- Baked Brie from Family Foodie
Can you believe all those goodies? Although I love living in Alaska, we miss having our own family reunions and gatherings with loved ones. I look forward to having those again after we move back to the lower 48 this summer.
Do you have a favorite dish or beverage to take to a party?