Big Game Meatballs with Fresh Garden Herbs
Posted on 07/29/2018
Whether you get fresh herbs from your garden (good for you!), or from your local grocery store, let’s put those flavours to good use. The right combination mixes perfectly with wild game—elk, moose or deer— to make delicious meatballs. Simple…yet so good.
- 1 lb ground elk, moose or deer
- ⅓ lb ground pork (optional)
- 1 egg, whisked
- ½ cup Parmesan, grated
- ½ cup bread crumbs (optional)
- 2 tbsp fresh parsley, minced
- 2 tbsp fresh oregano, minced
- 2 tbsp fresh basil, minced
- 2 tbsp fresh thyme, minced
- 3 garlic cloves, minced
- ¼ cup onion, diced
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp red pepper flakes
- ¼ cup olive oil, for frying
Prep: 15m | Cook: 10m
- Combine ground big game, pork, egg and Parmesan in a bowl and mix by hand.
- Add breadcrumbs if you find the mixture needs help sticking together.
- Add all other ingredients (except for oil) and continue to mix by hand.
- Shape into aproximately 12 small meatballs, brush with olive oil, and if you have time, set in fridge for 30 minutes to an hour.
- Heat olive oil in a skillet over medium-high heat. Fry the meatballs for about 10 min until golden brown and cooked throughout. Place cooked meatballs on a plate lined with paper towels for one minute to absorb excess oil.
- Serve while nice and hot, garnishing with any extra fresh herbs from the garden.
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