Greek Style Moose Meatball Recipe

Greek-Style Moose Meatballs


This recipe combines a traditional Alaskan ingredient with a traditional Greek-style preparation, as well as ingredients. These meatballs are great served solely with the sauce or in a bowl with veggies and rice.

 Nutrition Facts

Calories 180 | Sodium 500mg | Total fat 5.0g | Carbs 6g | Protein 28g | Cholesterol 85mg

How to Make Moose Meatballs

 How to Make Dairy-Free Yogurt Sauce

Moose Meatball Tales from Flora


Greek-Style Moose Meatballs

  • 2 pounds ground moose meat
  • 1 large egg, beaten
  • ½ onion, fine dice
  • 4 tablespoons diced kalamata olives
  • 3 cloves garlic, fine dice
  • 3 tablespoons lemon juice
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1- ¼ teaspoon dried oregano
  • 1- ¼ teaspoon dried basil
  • 1-¼ teaspoon dried parsley
  • ¾ teaspoon dried dill

Dairy-Free Yogurt Sauce

  • ½ cup dairy-free plain coconut yogurt
  • 1/8 to 1/4 cup fresh lemon juice
  • 3 tablespoons grated and chopped then drained, fresh cucumber (water must be squeezed out)
  • 2 tablespoons fresh dill, chopped, optional
  • 1 clove garlic, finely chopped
  • Pinch of fine sea salt and black pepper

Preparation Instructions

Greek-Style Moose Meatballs

  1. Preheat oven to 400 degrees.
  2. Add all ingredients for meatballs into a large bowl. Mix with hands until the scrambled egg, dried herbs, salt and pepper, onion, garlic, olives and lemon juice is well combined.
  3. Scoop the mixture with a #100 ice cream scoop or shape with fingers into 1-inch balls. Place on baking sheet. Bake for 25-30 minutes until fully cooked through.
  4. Alternatively, meatballs can be cooked in a frying pan with a cover over low to medium heat. Turn meatballs carefully after 10-15 minutes.
  5. For the dairy-free sauce, whisk the ingredients together and set aside until ready to serve. It’s best to use an English cucumber, no peeling necessary.