Ingredients

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.