Swedish moose meatballs – recipe, including moose hunt

Since we’re getting ready for the yearly moose hunt in the major part of Sweden, I reckon a good recipe of traditional Swedish meatballs – with a moose twist, is of use. The moose muzzle aspic recipe and the Persian-Italian Crossover need some company!

But first, we need some moose meat:

Moose hunt, Swedish style (Jämtland)

The view

A moose hunt is generally a team activity, typically one of 25 people hunting on 10000 acres. On this land, the team gets to hunt about 12 moose; 6 adults, of which 3 bulls and 3 cows, and 6 calves.

Scouting for moose

Normally, the team has 3-4 dog handlers, sporting dogs of Jämthund and Gråhund breeds. These dogs are used singularly. When the dog finds moose tracks, it starts to bark and tries to get in front of the moose to stop the prey. As the moose is halted, the characteristics of the barking changes, telling the dog handler and the hunters whats going on. The moose – dog dance goes on until the moose takes off, the dog handler catches up and gets a free shot, or the animal tango steps in front of a posted hunter.


When the moose is shot, the closest posted hunters gather to help removing the guts, liver and lungs, out of the animal. The trophy and the heart goes to the shooter.

Four Wheeling out the bull

The day is split up in two hunting periods; morning and afternoon. When one period is closing, the logistics to get the moose out of the forest begins.


Back at the slaughterhouse, the work with the carcass awaits. The guys work in shifts for each moose.


When the skinning and cutting is done, the next hunting period is planned, and new posts are assigned.


Then it’s lunch break!


Time to get ready to get back to the woods!

Moose meat

On the first week, a good half of the assigned moose is usually harvested. The meat is taken care of, matured and butchered by the hunting team, and then split among the members at the end of the week long hunt.

At the end of the week, the meat is ready for meatballs! These meatballs are not made of Rocky Mountain Oysters 🙂

Recipe of Swedish meatballs, moose style


1 ½  lbs ground meat of moose (just old beef will do as well, choose lean ground beef to this recipe)

½ lbs ground pork

4 slices white bread

2 onions

1 ½ cups of standard milk (or cream, if your in to hearty food)


freshly ground white and/or black pepper (to taste)

butter and oil for frying

Modus operandi

Cut the onions into fine chunks and fry in a tbs of butter. If you’d like, cut the onions with hand blender (the onions will become invisible to kids). Let the onions cool off.

Crumble bread slices finely and place in a bowl. Pour the milk over the bread and let soak for a good while (10 min). Add the cold onion, moose and pork meat and stir thoroughly for 5 minutes.

Season with salt and pepper. Some people add all kinds of stuff into their meatballs, such as ketchup, sugar, lingonberry jam, soy sauce, and what have you. You could split the meat ball mince in two or four batches and spice them up at your discretion. Keep one original as reference 🙂 After spicing, allow to stand for at least 10 minutes to let the spiices to soak in and the mix to stabilize.

Roll small balls of the meat dough and set aside. Use a spoon to aid in forming the balls. If you dip your hand and spoon in water, the dough won’t stick as easy.

Fry the meatballs in a frying pan, over medium heat in both oil and butter. Don’t put too many balls in the pan at once – then you will suck the heat out of the pan and the juice out of the balls – and your balls will be boiled instead of fried.

Serve with mashed potatoes, lingonberry jam, pickled cucumber and gravy you make out of the juices from the frying, stock cube, cream, butter and flour. Salt and pepper to taste.


If you’re lucky, you might find bear poop.

~ av atrewe på 31 augusti 2013.


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