Baked Elk Meatballs with Cauliflower Rice Pilaf

Baked Elk Meatballs with Cauliflower Rice Pilaf
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As part of my 2017 Resolutions, I wanted to share low fat and healthier wild game recipes with our followers. Recipes that include more gluten-free and lower fat ingredients to continue to maintain flavorful clean eating with added health benefits.

These savoury baked elk meatballs include onion, mustard, parsley and hints of Worcestershire sauce served with a cheesy cauliflower ‘rice’ pilaf.

Substitute ground venison, antelope or bison meat

Makes 10-12 Meatballs

Meatball Ingredients

  • 1 pound ground elk
  • ½ cup onion, finely diced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 1 tablespoon flat leaf parsley, finely chopped

Cauliflower Rice Pilaf Ingredients

  • 2 cups cauliflower ‘rice’
  • 1 tablespoon avocado oil
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1 cup chicken stock
  • ½ cup grated Gruyere cheese
  • 1/4 grated Parmesan cheese
  • Flat leaf parsley for garnish
  • Salt and pepper, to taste

Directions

Preheat oven to 400 degrees.

In a large bowl, combine all meatball ingredients and mix well. Form 2 inch meatballs and place on a nonstick cooking sheet. Bake in oven for 20-25 minutes.

While the meatballs are baking, heat a skillet over medium heat. Add avocado oil and saute onion and garlic until onions soften and become translucent. Add cauliflower ‘rice’ and the chicken broth and continue to cook for about 5-7 minutes. Reduce heat to low and gently stir in grated Gruyere and Parmesan cheeses. Season with salt and pepper as needed.  Add meatballs to the cauliflower ‘rice’ pilaf and garnish with chopped flat leaf parsley. Serve warm.

As a side note, you can make a brown gravy to serve alongside this dish. I used a packet of Hi Mountain Seasonings Merlot Finishing Sauce with hints of rosemary. It’s simple to make and only requires water. ~Enjoy

Baked Elk Meatballs with Cauliflower Rice Pilaf

Bake meatballs in oven for 20-25 minutes at 400 degrees.

Baked Elk Meatballs with Cauliflower Rice Pilaf

Add meatballs to the cauliflower ‘rice’ pilaf and garnish with chopped flat leaf parsley. Serve warm.

Baked Elk Meatballs with Cauliflower Rice Pilaf

Baked Elk Meatballs with Cauliflower Rice Pilaf

2 Comments

  • Reply November 28, 2017

    Megan Thorne

    Can you say delicious?! My whole family (husband, 18 year old son, & twin 4 year old daughters) devoured these meatballs! They were moist & easy to cook after a long day at work. I have tried several cauliflower rice recipes & this one is by far the best. Thanks for the great recipes!

    • Reply November 28, 2017

      NevadaFoodies

      Megan – thank you for your comments back. My little sister is intolerant and allergic to most everything so I like to come up with some ideas that you don’t see to often with wild game. I appreciate you taking the time to let me know. Really means a lot! – kristy

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