An Alaskan twist on an Italian classic

Mexican Moose Meatballs with Smoky Chipotle Sauce

In Alaska, moose meat is more than just a wild game novelty—it’s a staple. Lean, flavorful, and packed with protein, it’s not uncommon to find moose in the freezer, ready to be swapped into just about any ground meat recipe. These Mexican Moose Meatballs bring together Alaska’s wild harvest with bold, smoky flavors that will have you licking your plate clean.

While you can absolutely substitute beef, turkey, or pork, moose meat shines in this dish. The meatballs are simmered in a deeply savory chipotle sauce made from charred onion, garlic, fire-roasted tomatoes, and a generous spoonful of jarred smoky chipotle peppers in adobo. The sauce has just enough heat and a rich, smoky depth that perfectly complements the wild game.

 

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To serve, spoon those tender meatballs and their sauce over a bed of cilantro lime rice, then top it all with a spattering of cilantro, a squeeze of fresh lime juice and a sprinkling of shredded Monterey Jack cheese. The result? Comforting, bold, and deliciously unique.

Whether you’re cooking from your moose meat stash or just want to try something new with your ground protein of choice, this recipe brings a little Alaskan spirit to your dinner table—with a spicy kick.

Ingredients
Meatballs

  • 1 lb Ground Moose (substitute beef, turkey, pork etc.)
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 2 large cloves garlic, finely chopped
  • 1/2 cup Panko bread crumbs
  • 1 egg

 

Sauce
  • 8 -10 Roma tomatoes
  • 1 small white onion, cut into 3/4-inch thick slices
  • 4 large garlic cloves
  • 1 tsp salt
  • 1/2 tsp oregano
  • 2-3 heaping tablespoons of jarred diced chipotle peppers
  • 1/2-1 cup chicken broth
  • juice of 1 lime
Instructions
  1. Set oven rack to highest point in oven, directly underneath broiler. Turn broiler on high.
  2. Line baking sheet with aluminum foil and place sliced onion pieces on sheet.
  3. Broil onions until beginning to char on top (approximately 8 minutes – but watch carefully).
  4. Once charred on top, flip onion slices over and add Roma tomatoes to pan. Return to oven. Once tomatoes begin to char, flip each one and return to oven. Add garlic (still in its skin) and broil for 3-5 minutes until they also begin to char.
  5. By now, onions, tomatoes and garlic should be nicely charred. If one item needs to stay in longer, just remove what is done and return what needs more charring to oven. Watch carefully.
  6. Set pan of charred items aside to cool.
  7. Make moose meatballs. To ground meat, add salt, cumin, coriander, garlic, panko and egg. Mix until just combined. Form into large meatballs, approximately 2″ in diameter. Set aside.
  8. Preheat oven to 400F.
  9. Next make the sauce. To a food processor or blender, combine charred onions and tomatoes.
  10. Take skin off garlic and add to onions and tomatoes.
  11. Add 1 tsp salt, 1/4 tsp oregano and 2-3 heaping tablespoons of jarred diced chipotle pepper.
  12. Blend until a smooth sauce is formed and set aside.
  13. Heat an oven safe sauté pan to medium/high.
  14. Add 2 tbsp olive oil.
  15. Once oil is shimmering, add meatballs.
  16. Sauté until golden brown on all sides, then remove from pan. Turn heat off.
  17. To same pan add half of the Chipotle sauce, and 1/2 cup chicken broth.
  18. Add meatballs back to pan, top the meatballs with last half of Chipotle sauce.
  19. If the pan seems a little low on sauce, add the extra 1/2 cup of chicken broth.
  20. Put lid on and bake for 20 minutes.
  21. Check meatball doneness with thermometer – internal meatball temp should read at least 160F for moose.
  22. Add the juice of 1/2 lime over the meatballs.
  23. Serve over cilantro lime rice, top with cilantro, shredded Monetary jack cheese and another squeeze of lime.

This is a go-to, no-fuss meal that’s deeply satisfying and perfect for busy nights. And if you don’t have moose on hand, feel free to swap in beef, venison, or even turkey!

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