A Taste of Alaska

Swedish Moose Meatballs with Wild Cranberry Sauce

An Alaskan take on the classic Swedish Meatballs, substituting Moose for Beef, and using wild Alaska Cranberries in place of Lingonberries.

 

In the wilds of Alaska, where the air is crisp and the landscapes are vast, there’s a culinary tradition that’s as hearty as the spirit of its people: moose meat. Yes, you heard that right – moose meat! This is the meat I grew up on and am blessed enough to still enjoy to this day!

 

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While the idea might raise a few eyebrows among those used to more conventional meats, for Alaskans, it’s a staple of subsistence living and it’s quite delicious and versatile.

 

Moose meat cannot be bought or sold in Alaska, because it is for subsistence use only. Subsistence hunting, fishing and gathering in Alaska fills our freezers and saves us from spending big bucks on food that has to be shipped to Alaska. So, in Alaska, you either have to go out and hunt it yourself or it is gifted and shared by family and friends.

 

Which means, unfortunately, for most of the world’s population, the opportunity to savor the rich, pure flavor of moose meat remains elusive. But fear not, adventurous foodies, for there’s a substitute that’s readily available – beef! While it may not have quite the same exotic allure, beef can still satisfy your cravings for a hearty, meaty meal.

 

Now, let’s talk fusion cuisine. Picture this: Swedish Moose Meatballs with Cranberry Sauce. Yes, we’re taking the iconic Swedish meatball and giving it an Alaskan twist. It’s a marriage of flavors that’s as unexpected as it is delicious. And because cranberries are plentiful in Alaska, let’s just add that twist to our recipe, as well!

 

Ingredients
Cranberry Sauce
    • 2 cup Cranberries
    • 6-8 tbsp sugar
    • 1/8 tsp salt

 

Meatballs
    • 1/2 lb ground moose meat (substitute with beef if unavailable)
    • 1/2 lb ground pork
    • 1/2 onion, sautéed and golden brown
    • 3 cloves garlic, finely chopped
    • 3 tbsp parmesan, shredded
    • 1/4 cup Panko
    • 1 egg
    • 1/8 tsp oregano
    • 1/8 tsp allspice
    • 1/4 teaspoon nutmeg

 

Sauce
    • 2-4 tbsp olive oil
    • 2 tbsp butter
    • 2 tbsp flour
    • 1-1 1/2 cup beef broth
    • 1 chicken boullion cube
    • 1/2 tsp granulated garlic
    • 1/2 tsp pepper
    • 1/2 tsp salt
    • 1 tbsp worcestershire
    • 1 tbsp Dijon
    • 1/2 cup sour cream
    • 2 tbsp scallions, finely chopped
Instructions
  1. Make cranberry sauce by combining cranberries, sugar and salt over medium heat and stirring until it becomes jam-like, 5-7 minutes. Sweetness versus tartness depends on your preference. Take off heat and set aside.
  2. To make Moose Meatballs, combine moose meat, pork, onion, garlic, parmesan, panko, egg and spices. Mix gently until just combined. Don’t overwork meat or it will become tough.
  3. Shape into meatballs approximately 1″-1.5″ – set aside.
  4. Sauté meatballs in olive oil on medium heat until golden brown on all sides. This might take two batches. Set meatballs aside.
  5. In same sauté pan, make sauce by combining olive oil, butter and flour, whisking on medium heat to make a blond roux.
  6. Whisking constantly, add beef broth, chicken boullion cube, worsetershire sauce and Dijon and spices.
  7. When sauce is smooth, turn heat to low and whisk in sour cream.
  8. Add meatballs back to sauce, cover and let simmer for approximately 10 minutes, stirring occasionally.
  9. Garnish with scallion.
  10. Serve over rice, mashed potatoes or noodles and add a big dollop of that deliciously tart cranberry sauce.

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