Ground Elk Meatballs
Ingredients
- 1.5 lbs ground elk meat I used 91% lean
- 2 eggs
- 1/2 cup panko breadcrumbs
- 4 cloves garlic minced
- 1/2 cup fresh parsley chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- Pinch red chili flakes optional
Method
- In a large boxing bowl, add all ingredients and mix well with a wooden spoon or your hands until the mixture is well combined. Wash hands after.
- Take 2 tablespoons or so of the mixture, roll it into a ball, and place on a plate. Repeat until all the meatballs are formed.
- Heat a large skillet over medium heat. Add each meatball, and cook for 2-3 minutes on each side (I rotated my meatballs on 3 sides) until meatballs are browned on the outside.
- To bake - heat the oven to 425 degrees Fahrenheit. Add the meatballs to a sheet pan and bake for 20-25 minutes until cooked through. Toss with sauce or enjoy with pasta.
- To cook in sauce- bring a lot of low sodium tomato sauce to a simmer, submerge the meatballs in the sauce, and cook on low heat for 1 hour until meatballs are cooked through.
Nutrition
Calories188kcalCarbohydrates11gProtein20gFat6gSaturated Fat2gPolyunsaturated Fat0.4gMonounsaturated Fat2gTrans Fat0.3gCholesterol97mgSodium288mgPotassium372mgFiber1gSugar2gVitamin A388IUVitamin C6mgCalcium39mgIron3mg