19 Jun Moose Piccata
Wild game, bold flavor, and a silky lemon-caper sauce
Moose Piccata
If you love the bright, tangy flavors of classic chicken piccata, you’re going to love this Alaska-inspired twist. Instead of chicken, I use tender, well-seasoned moose meatballs simmered in a silky sauce made with lemon, white wine, capers, shallots, and garlic. The result is a dish that’s comforting, elegant, and packed with flavor.
Moose is a lean, protein-rich meat that has a mild, slightly earthy flavor and is naturally lower in fat than many traditional meats. It’s a staple in many Alaska homes and a wonderful way to enjoy wild game. The tender meatballs soak up every bit of the savory lemon-caper sauce, creating a dish that’s both hearty and bright.
One of my favorite things about this recipe is its versatility. Serve these moose piccata meatballs over pasta for a classic pairing, spoon them over rice or quinoa for a wholesome meal, or nestle them atop mashed sweet potatoes for a cozy and delicious dinner. Every option brings something a little different to the table.
Don’t have access to moose? No problem. Ground beef, venison, turkey, chicken, or your favorite ground meat will work beautifully in this recipe. The star of the show is that irresistible piccata sauce, which transforms simple meatballs into a restaurant-worthy meal.
Whether you’re cooking with wild game or using what you have on hand, these Moose Piccata Meatballs are proof that a few simple ingredients can create something truly special.
Ingredients
Meatballs
- 1 lb. ground meat
- 1 egg
- 4 garlic cloves, finely chopped
- 2 tbsp parsley, finely chopped
- 1 tbsp cottage cheese
- 1/3 cup Parmesan
- 1/3 cup Panko
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 2 tbsp olive oil
Sauce
- 2 tbsp butter
- 2 tbsp olive oil
- 1 shallot, chopped fine
- 4 garlic cloves, chopped fine
- 2 tbsp flour
- 1/3 cup white wine
- 1 1/2 cup chicken broth
- juice of 1/2 lemon
- 2-3 tbsp capers
- 2 tbsp parsley, for garnish
- Lemon wedges or slices, for garnish
Instructions
- Form meatballs first. Thoroughly combine ground meat, egg, garlic cloves, parsley, cottage cheese, Parmesan, Panko, salt, pepper and paprika.
- Form into 1″-1.5″ meatballs.
- Sauté in 2 tbsp olive oil until golden brown on most sides. They don’t have to be cooked all the way through as they will simmer in sauce until fully cooked.
- When meatballs are done, set aside.
- Heat olive oil and butter together on medium heat.
- Add shallots and saute for approximately 2-3 minutes until soft.
- Add garlic and sauté for another minute.
- Add flour and whisk until there are not lumps. If flour seems very dry, add a touch of chicken stock to break it up.
- Whisk in white wine to deglaze pan.
- Add chicken stock and lemon juice.
- Whisk until smooth sauce is formed.
- Add meatballs back to pan, as well as capers.
- Simmer, covered, at medium heat for 10-15 minutes.
- Temp your meatballs to make sure they are cooked through. Should be approximately 160F.
- Garnish with chopped parsley and lemon wedges.
CHECK OUT MORE RECIPES
-
Grilled Moose Steak with Pineapple Salsa
Marinated and grilled Moose Steak topped with Grilled Pineapple Salsa...
13 July, 2026 No comment -
Moose Curry
A weeknight-friendly curry that’s big on flavor Moose Curry Growing up in Alaska, curry wasn&#...
08 July, 2026 No comment -
Kim’s ‘100 Cooks’ Smoked Salmon Chowder
As seen on '100 Cooks', Kim Sherry's Smoked Salmon Chowder...
22 June, 2026 No comment
No Comments