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Adapted from the recipe from the University of Alaska Anchorage’s Alaska Traditional Kitchen project
This meatball recipe combines traditional Alaska ingredients with a Greek-style preparation. If you do not have access to moose meat, feel free to substitute ground beef or bison. Serve meatballs on their own or over rice or couscous. This recipe is naturally high-protein and gluten-free, with a dairy-free option.
FOR THE MEATBALLS
Ingredients:
2 pounds ground moose, beef or bison meat
1 large egg, beaten
1/2 onion, finely diced
4 tablespoons diced kalamata olives
3 cloves garlic, finely diced
3 tablespoons lemon juice
1 teaspoon sea salt
1/2 teaspoon black pepper
1¼ teaspoon dried oregano
1¼ teaspoon dried basil
1¼ teaspoon dried parsley
3/4 teaspoon dried dill
FOR THE YOGURT SAUCE
Ingredients:
1/2 cup plain Greek yogurt (substitute coconut yogurt if making dairy-free)
1/8 to 1/4 cup fresh lemon juice
3 tablespoons grated and chopped fresh cucumber (water must be squeezed out). If you use an English cucumber, you do not need to peel the cucumber.
2 tablespoons fresh dill, chopped, optional
1 clove garlic, finely chopped
Pinch of fine sea salt and black pepper
Directions:
Preheat oven to 400 degrees.
Add all ingredients for meatballs into a large bowl. Mix with hands until well combined.
Shape meat mixture into 1-inch balls. Place meatballs on baking sheet and bake for 25-30 minutes until fully cooked through.
Alternatively, meatballs may be cooked in a frying pan with a cover over low to medium heat. Turn meatballs carefully after 10-15 minutes.
For the yogurt sauce, whisk the ingredients together and set aside until ready to serve.
