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Hearty Moose Meatball Stew

This meatball stew is the perfect dish to keep your tummy warm and filled on a cold Alaskan (or anywhere) winter evening.

But don’t worry, I made this recipe with ground beef for years before ever making it with moose. You can do the same.

Hearty Moose Meatball Stew from Cosmopolitan Cornbread

Again, as I am using moose, I know that is not something that everyone has in their freezer. Simply substitute it with ground beef.

How to Make Meatball Stew

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.

1

Add in a quarter cup of Worcestershire Sauce to the meat.

2

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.

3

In the measuring cup of bread crumbs, add a tablespoon of parsley and a teaspoon each of salt & pepper. Stir them together.

4

Pour the crumb mixture into the bowl with the meat.

5

Then gently mix this together with your hands until it is just combined.

6

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.

7

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Bake these for 20 minutes.

8

When they are done – you now have perfect “all purpose” meatballs for any dish. You can make a batch of these and freeze them for later by storing them in a ziplock freezer bag to use for another day if you like.

While the meatballs are baking, mince 4 cloves of garlic, and dice an onion. Heat a tablespoon of olive oil in a Dutch oven, and begin sautéing them until they are just tender.

9

Peel and chop 4 russet potatoes, and slice 4 carrots while your onion and garlic are cooking.

10

Add to the pot 4 cups of beef broth.

11

And add in 14 ounces of tomato sauce.

12

Add in the carrots and potatoes, and then toss in a cup and a half of frozen, cut green beans.

13

Now for some seasoning. Add in a teaspoon each of Oregano, Basil, salt & pepper, and then a bay leaf.

14

Bring the stew up to a boil, then reduce the heat and cook it on low for 20-25 minutes or until the vegetables are just cooked. Then gently stir the meatballs into the stew. Cook these for just a few minutes, until they are heated through.

15

Serve the stew, topped with a little grated Parmesan cheese.

Enjoy!

Hearty Moose Meatball Stew from The Foodie Army Wife.com

Hearty Meatball Stew

Hearty Meatball Stew

Yield: 6
Prep Time: 40 minutes
Cook Time: 20 minutes
Baking Time: 20 minutes
Total Time: 1 hour 20 minutes

This meatball stew is the perfect dish to keep your tummy warm and filled on a cold Alaskan (or anywhere) winter evening. But don't worry, I made this recipe with ground beef for years before ever making it with moose. You can do the same.

Ingredients

  • For the Meatballs:
  • 2 lbs ground beef (or moose)
  • 1/4 c Worcestershire Sauce
  • 1 1/4 c fresh bread crumbs
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tb parsley
  • For the Stew:
  • 4 cloves garlic
  • 1 onion
  • 1 Tb extra virgin olive oil
  • 4 russet potatoes
  • 4 carrots
  • 4 cups beef broth
  • 14 ounces tomato sauce
  • 1 1/2 c frozen, cut green beans
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 bay leaf
  • grated Parmesan cheese

Instructions

  1. To begin, preheat your oven to 450 degrees.
  2. Place 2 pounds of ground moose in a mixing bowl, taking a moment to break it up a little bit.
  3. Add in a quarter cup of Worcestershire Sauce to the meat.
  4. 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.
  5. 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.
  6. Then gently mix this together with your hands until it is just combined.
  7. 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.
  8. Bake these for 20 minutes.
  9. When they are done – you now have perfect “all purpose” meatballs for any dish. You can make a batch of these and freeze them for later by storing them in a ziplock freezer bag to use for another day if you like. While the meatballs are baking, mince 4 cloves of garlic, and dice an onion. Heat a tablespoon of olive oil in a Dutch oven, and begin sautéing them until they are just tender. Peel and chop 4 russet potatoes, and slice 4 carrots while your onion and garlic are cooking. Add to the pot 4 cups of beef broth. And add in 14 ounces of tomato sauce. Add in the carrots and potatoes, and then toss in a cup and a half of frozen, cut green beans. Now for some seasoning. Add in a teaspoon each of Oregano, Basil, salt & pepper, and then a bay leaf. Bring the stew up to a boil, then reduce the heat and cook it on low for 20-25 minutes or until the vegetables are just cooked. Then gently stir the meatballs into the stew. Cook these for just a few minutes, until they are heated through. Serve the stew, topped with a little grated Parmesan cheese.
  10. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 707 Total Fat: 31g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 135mg Sodium: 2174mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 7g Sugar: 9g Sugar Alcohols: 0g Protein: 51g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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