Ground Elk Meatballs, Italian style.Ingredients
- 3/4 cups panko
- 1/2 cup buttermilk (have additional)
- 1 lb ground elk, 85% is best
- 1/4 cup fresh, grated Parmesan cheese
- 1 egg yolk
- 2 tsp dried parsley or 2 Tbs fresh parsley, minced
- 1 garlic clove, pressed
- 1 tsp salt and pepper UNLESS you prepared your ground elk with the recipe here
In a small bowl, mix panko and buttermilk. In the meantime mix together the elk meat, cheese, egg yolk, parsley, garlic, and salt/pepper (if needed). By now the buttermilk mixture should have turned into more of a paste, if not, continue mixing periodically until it has, you may need to add extra buttermilk. Mix the panko/buttermilk paste in with the meat mixture.
Now make 1.5″ balls of the meat mixture and place on plate or tray. Heat up a skillet with a thin film of clarified butter or vegetable oil. Brown the meatballs but do NOT fully cook them, turning frequently. Once the meatballs have been browned you can set them aside for finishing. To finish for spaghetti, throw desired amount in with your sauce while it simmers, until finished. For meatballs that you may want to use in a sub or otherwise, finish in the oven at 350° until a thermometer reads the desired temp (160 for med-rare, etc) or cuts open to your liking.