Teriyaki Moose Meatballs

I was inspired to try out teriyaki meatballs when I saw a recipe along the same lines using ground turkey. Our freezer is full of wild game and right now we have plentiful amounts of ground moose. Connor & I don’t buy meat from the grocery store, so we have to use what we have on hand. We have ground wild turkey, but a larger amount of moose. I’m very pleased with how these turned out. These meatballs are the perfect to addition to my Teriyaki Moose Bowls.

Makes:  15 +/- Meatballs –  Prepare Time: 45 min +/-

INGREDIENTS:

TERIYAKI MOOSE MEATBALLS:

• 1 Pound Ground Moose Meat
• 1/2 Cup Panko Breadcrumbs
• 1 Egg, Beaten
• 2 Green Onions, Only White Portion, Minced
• 1 Tablespoon Fresh Cilantro, Minced
• 1 Teaspoon Fresh Ginger, Minced
• 1 Lime, Juiced
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Black Pepper
• 1/2 Teaspoon Garlic Powder

TERIYAKI SAUCE:

• 1/3 Cup Low Sodium Soy Sauce (or Tamari)
• 1/4 Cup Brown Sugar, Packed
• 1 Tablespoon Honey
• 2 Tablespoons Hoison Sauce
• 1 Tablespoon Mirin
• 1 Teaspoon Fresh Ginger, Minced
• 1 Teaspoon Fresh Garlic, Minced
• 1 Teaspoon Sesame Oil
• 1 Tablespoon Water
• 1 Tablespoon Cornstarch

DIRECTIONS:

1.) Add ground moose to a large bowl along with bread crumbs, cilantro, green onions, ginger, seasonings, lime juice, and egg. Mix well to fully incorporate.

2.) Preheat oven to 400°F. Lightly brush baking sheet with olive oil or line with aluminum foil. Form meatballs into 2-inch +/- diameter balls. Place on baking sheet and transfer to oven for 25 minutes. Once internal temperature has reached 165°F, remove from oven and set aside.

3.) To make the teriyaki sauce, place a large non-stick frypan on medium heat. Add sesame oil, ground ginger, and garlic to pan. Let sauté for 60 seconds, until fragrant. Stir frequently to prevent ginger and garlic from sticking to pan. Add soy sauce, brown sugar, honey, mirin, and hoison sauce. Whisk ingredients together and cook until bubbling, about 2-3 minutes.

4.) In a small dish, combine cornstarch and water and mix into a slurry. Add to teriyaki sauce until you’ve reached the desired consistency. Transfer meatballs to frypan to coat with sauce. Stir carefully so as not to break meatballs. Serve and enjoy!