Dwaynes Sweet Sour Moose Meat Balls Recipes

MOOSE MEATBALLS

Steps:

• 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. , 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.

SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 350 degrees F.
• Mix first seven ingredients together and form into 1-1/2-inch balls. Place on cookie sheet and bake in oven for 20 -25 minutes until done. Then, place in a slow cooker on low.
• Place vinegar, pineapple juice, soy sauce and brown sugar in sauce pan. Stir in cornstarch and bring to boil. Pour over meatballs. Carefully stir in pineapple and green pepper. Keeps well in a slow cooker for several hours.

SHANE'S SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 350 degrees F.
• In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper.
• Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot.
• In a saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the heat and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum.

DWAYNE'S SWEET & SOUR MOOSE MEAT BALLS

Steps:

• 1. Combine meat, egg, 1 Tablespoon cornstarch,and onion. Shape mixture into balls. Brown evenly on all sides.... Set aside. Combine oil and pineapple juice; cook over low heat a few minutes.
• 2. Combine remaining cornstarch,soysauce ,vinegar,water and sugar, add to pineapple juice mixture. Cook until it thickens, stirring constantly. Add meatballs and serve hot. Can be served as an appitizer...or over fluffy rice.
• 3. Please enjoy.......

HONEY-GARLIC MOOSE MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir together the minced garlic, soy sauce, and honey together in a small saucepan. Stir in garlic powder, onion powder, and chili powder. Bring to a simmer over medium-high heat, then reduce heat to medium-low and gently simmer for 15 minutes, then set aside.
• While the sauce is simmering, roll the ground moose into meatballs in 2 tablespoon portions. Heat the canola oil in a large skillet over medium-high heat. Cook the meatballs in batches until well browned, and cooked through, 10 to 15 minutes; drain well.
• Place the drained meatballs into a baking dish. Pour on the sauce, and stir until well coated. Bake in preheated oven for about 20 minutes so the meatballs absorb some of the sauce.