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The Outdoorsman's Kitchen: Elk Meatballs in Marinara Sauce

Welcome to The Outdoorsman's Kitchen section of our blog. Unlike many recipe websites, we skip the lengthy backstories and get straight to the recipes you're here for. The Outdoorsman's Kitchen is dedicated to sharing recipes featuring game meat. This recipe, elk meatballs with marinara sauce.



meatballs

Savor the robust flavors of the wilderness with this delectable Elk Meatballs in Marinara Sauce recipe. A twist on the traditional meatball recipe, elk meat brings a rich and gamey taste that pairs wonderfully with the tangy sweetness of a homemade marinara sauce. Perfect for impressing dinner guests or simply treating yourself to a unique culinary experience, this dish promises to impress.


prep time: 30-40 minutes

cook time: 35-45 minutes


Ingredients:


For the Elk Meatballs:

  • 1 lb ground elk meat

  • 1/2 cup breadcrumbs

  • 1/4 cup milk

  • 1 large egg

  • 1/4 cup finely grated Parmesan cheese

  • 2 cloves garlic, minced

  • 2 tablespoons fresh parsley, chopped

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon dried oregano

  • Olive oil, for frying

For the Marinara Sauce:

  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 can (28 oz) crushed tomatoes

  • 1 teaspoon dried basil

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon sugar

  • Salt and pepper, to taste

  • Fresh basil, for garnish

Instructions:

Preparing the Meatballs:

  1. In a large mixing bowl, soak the breadcrumbs in milk for about 5 minutes, until the milk is fully absorbed.

  2. Add the ground elk, egg, Parmesan, minced garlic, parsley, salt, pepper, and oregano to the breadcrumb mixture. Gently mix until well combined. Avoid overmixing to keep the meatballs tender.

  3. Shape the mixture into meatballs, roughly the size of a golf ball.

  4. Heat a skillet with olive oil over medium-high heat. In batches, fry the meatballs until they are browned on all sides but not fully cooked through, about 5-7 minutes. Remove and set aside on a paper towel-lined plate.

Making the Marinara Sauce:

  1. In the same skillet or a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes.

  2. Add the minced garlic and sauté for an additional minute until fragrant.

  3. Stir in the crushed tomatoes, basil, oregano, and sugar. Season with salt and pepper to taste. Bring the sauce to a simmer.

  4. Add the browned meatballs to the sauce, and cover the skillet or saucepan. Let them simmer in the sauce for about 20-25 minutes, or until the meatballs are cooked through.

Final Touches:

  1. Serve the meatballs and sauce hot over a bed of freshly cooked spaghetti, or enjoy them with a side of crusty bread.

  2. Garnish with fresh basil leaves and extra grated Parmesan cheese, if desired.

Elk meatballs in marinara sauce offer a heartier and richer flavor than their beef or pork counterparts, making this an ideal dish for those looking to explore game meats. Enjoy this delicious meal with family and friends, and indulge in the flavors of the great outdoors right at your dinner table.

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