Drunk Moose Meatballs are scrumptious little meatballs bathed in a whiskey-laced barbecue sauce. You can make these with beef, moose, or venison.
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.
When we lived in Alaska, I made these meatballs for a wild game competition using ground moose meat. I called them “Drunk Moose Meatballs,” a name inspired by the whiskey barbecue sauce that you bathe them in. They were a huge hit.
Not only did I win the vote, but when I shared this recipe here on my website, it instantly became my all-time most popular appetizer.
Since then, I make this with ground beef. You can also make it with a blend of venison and beef if you have a hunter in the family.
The meatballs can be made the day prior and refrigerated. Then simply make the sauce the day of your party.
To Make Drunk Moose Meatballs, You Will Need:
- ground moose (or beef)
- Worcestershire Sauce
- fresh bread crumbs
- salt
- black pepper
- parsley
- butter
- onion
- bourbon whiskey
- bottled BBQ sauce (such as Sweet Baby Ray’s Brown Sugar & Hickory)
- skillet
- scoop (optional)
- baking sheet with silpat or parchment paper
- slow cooker or chafing dish
To begin, preheat your oven to 450 degrees. Place the ground moose or ground beef in a mixing bowl, breaking it up a little. Add in Worcestershire Sauce, fresh bread crumbs, and the seasonings to the meat.
Gently mix this together with your hands until it is just combined. Overmixing will cause your meatballs to become tough and dry.
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 the meatball on a large baking sheet.
Repeat with all of the meat mixture.
Bake these for 20 minutes.
While they are baking, sauté 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 at least 30 minutes.
Enjoy your Drunk Moose Meatballs!
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