Caribou Meat Balls

Got ground caribou? Roll up five dozen of these little guys and watch them vanish off the plate.

Ground caribou gets mixed with ground pork for moisture, oatmeal for binding, and a punchy blend of mustard, Worcestershire, ketchup, and hot sauce that gives each bite a smoky, tangy edge.

They’re shaped small, about a teaspoon each, then browned in a hot skillet until they’re crispy on the outside and juicy within.

Set them out with your go-to barbecue sauce and sliced French bread and you’ve got a game-day spread that beats anything from the store.

Pro Tips

• The ground pork is essential. Caribou is very lean, and the pork fat keeps these meatballs from drying out and crumbling.
• Use a teaspoon or a small cookie scoop for uniform size so they cook evenly.
• Don’t crowd the skillet. Brown them in batches so they sear instead of steam.
• These freeze beautifully. Lay them on a sheet pan until solid, then bag them up for quick appetizers anytime.