Wildberry BBQ Elk Meatballs
2
15 minutes
10-12 minutes
These sweet and smoky meatballs are sure to please. Easy enough for a quick weeknight meal, and sophisticated enough to serve at a diner party! Win- Win!
Directions
- Combine the following ingredients in a large mixing bowl:
1 lb. ground elk
1/2 onion, diced
1 jalapeño, diced
¼ cup goat cheese crumbles
¼ cup feta cheese crumbles
¼ cup breadcrumbs
1 tbsp. huckleberry jelly or jam
1 egg
1 tsp. sea salt
1 tsp. fresh black pepper
2 tbsp. homemade game seasoning - Mix all ingredients together until they're evenly mixed and distributed. Then form your meatballs.
- Heat a skillet over medium heat with a little olive oil. Once the skillet is heated, add your meatballs and cook them. Rotate your meatballs every five minutes to evenly sear the outside of all sides of the meatball.
- Cook the meatballs approximately 20 minutes or until the internal temperature reaches 160 degrees F. Remove the meatballs from the heat and prep for assembling them to serve.
- To Serve:
Add a handful of arugula to a platter.
Roll a few slices of prosciutto and add it the arugula.
Top the arugula with the meatballs (I did five for starters).
Drizzle either huckleberry (any berry flavour works) BBQ sauce or huckleberry hot sauce over the meatballs.
Sprinkle with sprouts. - Serve and enjoy!
