Caribou Meatballs

It’s snowy and cold here in New England -- a good day to defrost ground caribou and simmer up a big saucepot full of spicy meatballs. If you aren’t lucky enough to have a friend who hunts, you can substitute the caribou with sweet Italian sausage meat. Just remove the casings and crumble into your meatball mixture.

These meatballs are delicious cooked in any good sauce, even a jarred sauce from your grocer’s shelf, though I recommend homemade bubbled on your stove all morning. Double the recipe and freeze a quart full of the sauce and meatballs for another day. Stop in your favorite local bake shop for fresh rolls and enjoy a yummy grinder or have an old-fashioned meatball with pasta dinner and a tossed salad. Pass the grated Romano cheese, please!

BIG GAME MEATBALLS

1 pound ground turkey
1/2 pound ground caribou meat
1/3 cup Italian bread crumbs
1 large egg
1/4 cup grated Romano cheese
3 tablespoons hot tap water
1/8 teaspoon finely ground black pepper

Combine breadcrumbs, egg and water in large bowl, let sit about 5 minutes. Add rest of ingredients, mix until well blended. Shape into meatballs, about 1 to 1 ½ inches in diameter.

Drop the meatballs in a large saucepan with your favorite pasta sauce, homemade or purchased. Cover and simmer for 20 to 30 minutes. Occasionally stir with a wooden spoon to keep meatballs from sticking. Makes 18 to 24 medium-sized meatballs and serves 6.

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