Elk Meatballs

In Carnivores Kitchen by Chef John McGannon, WildEats.comLeave a Comment

For a hearty appetizer or for the main course, this recipe will redefine elk burger.

Meatballs
4 slices white bread
1 cup milk
3 pounds ground meat
1 tablespoon garlic powder
1½ tablespoons seasoned salt
¾ tablespoon pepper
4 tablespoons minced onion flakes
1 tablespoon oregano
1 tablespoon paprika
½ teaspoon cinnamon
3 eggs

Procedure
Tear bread into pieces and cover with milk in a large bowl. Add remaining ingredients and mix thoroughly. Shape into 1-inch balls. Place in jelly-roll pan and bake at 300 degrees for 20 minutes.

Sauce
¼ cup butter
2 onions, chopped fine
¼ cup flour
3 cups beef broth
1 cup red wine
¼ cup brown sugar
¼ cup ketchup
2 tablespoons lemon juice
6 ginger snaps, crumbled fine
2 teaspoons salt
Pepper to taste

Procedure
Melt butter. Add onions and sauté until soft. Blend in flour. Add broth and stir until smooth. Add remaining ingredients. Stir to dissolve brown sugar.

Add baked meat balls and simmer 10-15 minutes. Let cool and place in refrigerator at least overnight. Reheat before serving.

Mary Anne Lecce
Collinsville, Illinois
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