Grandma Ray’s Meatballs (Moose)

Most of us have memories of something Grandma cooked for us and most of us have that one favorite thing she cooked and no matter  how hard you try, you just can’t duplicate it. It must be that special “Grandma Touch”! 

My dad and I both agreed that our favorite recipe from Grandma Ray was her meatballs. There’s really no secret ingredient, or special technique, they are just good! 

Grandma Ray made hers with beef, we made ours with moose but any type of venison will work.  

Preparing, cooking and of course finally eating these moose meatballs, really brought back some memories from when I was a kid. I hope you enjoy them as much as our family does.  

We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment.

Recipe by Grandma Ray (Prepared by Greg Ray and Eddie Ray)

Ingredients: (Meatballs)

  • 2 ½ pounds of ground venison 
  • ½ pound of pork fat (We used sausage we had already made from wild pig we hunted in Texas) 
  • 1 Tall can of evaporated milk 
  • 2 cups of Quick Oats 
  • 2 eggs 
  • ½ cup of chopped onion 
  • ½ tsp of garlic powder 
  • ½ tsp of black pepper 
  • 2 tsp chili powder 
  • 2 tsp salt 

 

     Ingredients: (Sauce) 

  • 2 cups catsup 
  • ½ cup brown sugar 
  • 1 ¾ T Liquid Smoke 
  • ½ tsp garlic powder 

Method:

 

Mix all sauce ingredients in sauce pan and cook over low to medium heat until all sugar is dissolved.  

Mix all meatball ingredients together in large bowl and form into balls. Place into coated deep dish pan and cook at 350 F for approximately 30 minutes. Since this is wild game keep an eye on it so you do not over cook and dry them out. You will want to pull from oven around 155 to 160F internal temperature.                

 Notes: We place ours in an aluminum pan and smoked on the RecTec. Meatballs reached temperature in about 25 minutes.     

      

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