Weather: 37 degrees, cloudy with a chance of meatballs
What I’m listening to: Caedmon’s Call
Alaska is home to 2/3 of all the moose in the United States, an estimated 200,000 moose in 2011. On the Kenai Peninsula, we see moose almost daily. Throughout the summer, we had a cow who visited our yard nearly every evening. We affectionately named her “Lucy the Moosey.”
Most Alaskans have some variety of moose meat in their kitchen – jerky, teriyaki sticks, ground moose, moose steaks. They are huge animals (600-1500lbs), and therefore, provide a lot of meat to sustain families and villages. Moose is not gamey like you would expect; it’s very similar to beef, but much more lean. You can easily swap out ground beef for ground moose in any recipe, which is what I’ve done with this meatball recipe.
If you don’t live in Alaska, never fear, you can use all ground beef in this recipe, as it was originally written, with great results. If you’re one of my Alaskan neighbors, feel free to use all moose. The only reason I used half moose and half beef was because our family has been eating the all-beef version for many years and I didn’t want to change it too drastically. They didn’t even notice the difference!