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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Our family has found these meatballs in tangy sauce a great use for moose. I was glad to find a good recipe that incorporates ground moose meat, since we eat a lot of moose steaks and I like to use it differently for a change. -Janis Plourde, Smooth Rock Falls, Ontario Ingredients:
1 pound ground moose meat |
1 egg, lightly beaten |
4 tablespoons cornstarch, divided |
1 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoon chopped onion |
1 tablespoon canola oil |
3 tablespoons white vinegar |
1 can (8 ounces) pineapple chunks |
1/2 cup sugar |
1 tablespoon soy sauce |
1 medium green pepper, cut into strips |
hot cooked wide egg noodles |
Directions:
1. In a bowl, combine meat, egg, 1 tablespoon cornstarch, salt, pepper and onion. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil. Cover and cook over low heat until the meatballs are done, about 10 minutes.
2. In a saucepan, stir vinegar and remaining cornstarch until smooth. Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice to equal 1-1/2 cups stir into vinegar mixture. Add sugar and soy sauce; cook and stir over medium heat until thickened. Add the meatballs, pineapple and green pepper; cook until heated through and the green pepper is tender. Serve over noodles. Yield: 3-4 servings.
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