Spicy Italian Meat Balls

I do not have any Italian roots but this recipe for Italian meat balls will satisfy those urges for a change in culinary tastes. Step away from the North American norm and try a recipe destined for Italy but with a moose meat substitution.

These spicy meatballs will make a great appetizer for parties too.

It is best to make these meat balls early in the day or the day prior to using them. You do this so all the spices will have a chance to permeate the entire moose meatball.

Meat Ball Ingredients

• Moose Mince 2 pounds
• 1/2 bulb of garlic, peeled and chopped
• 1/2 cup bread crumbs – seasoned
• medium onion chopped fine
• minced parsley 2 tablespoons
• 1 medium egg
• salt and pepper to taste
• 1/2 teaspoon fresh rosemary – minced

Italian Meat Balls Directions

Place all ingredients in mixing bowl and thoroughly mix. Form your meatballs into the size you like for serving. I like small ones for use as appetizers (one biters) and larger ones for use in spaghetti. Roll into balls and place on a cookie sheet and place in freezer for about one hour. This helps to hold the form when cooking. Saute in olive oil until evenly browned.

Sauce Ingredients

• medium onion chopped fine
• 1 -2 jalapeno peppers (depending on how hot you like your food)
• 1/2 yellow or red bell pepper - chopped
• 1/2 bulb of garlic, peeled and chopped
• 1 medium can of tomato sauce
• 1 large can of diced onions (or substitute stewed onions and dice yourself)
• salt and pepper to taste
• 1 teaspoon Italian spice mix
• 2/3 cup parmesan cheese - grated
• 2 teaspoons sugar
• 1/2 cup red wine
• mushrooms if desired

Sauce Directions

Saute garlic and onion in olive oil, once soft and translucent add the peppers and tomatoes. Add meatballs and simmer for about two hours. Stir gently and frequently to prevent burning and breaking.

This dish is (was) delicious when I made it. It made enough to serve six with a few meat balls left over to use as appetizers... serve with a dipping sauce of your choice.

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