Mozzarella Stuffed Italian Elk Meatballs

Mozzarella Stuffed Italian Elk Meatballs
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Hands Down… One of The Best Meatballs Ever!
These aren’t your ordinary everyday meatballs. These are Super Sized XXXL Mozzarella Stuffed Italian Elk Meatballs. Serve alone with fresh grated cheese or serve over your favorite pasta with a fresh green salad.

6-7 Super-sized Meatballs

Ingredients

  • 1lb ground elk burger
  • ½ teaspoon fennel
  • ½ teaspoon oregano
  • ½ teaspoon sage
  • ½ teaspoon marjoram
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red chili flakes (optional)
  • 1 red onion diced
  • 2 tablespoons butter
  • 6-7 Bocconcini Mozzarella balls
  • 1 tablespoon canola oil or vegetable oil
  • 2 cups red Pasta Sauce (Use your favorite)

Directions

  1. Combine all 8 spices above and mix into the ground elk burger. Cover and let sit for 30 minutes to an hour.
  2. Heat a large skillet over medium heat and add 2 tablespoons butter. Add diced red onion and continue to cook until onion softens and begins to caramelize about 20 minutes. Remove from heat and let cool. Add onions to ground elk and mix together.
  3. Take a handful of ground elk meat and begin to form a large meatball that fits in the palm of your hand. Add 1 bocconcini to the center and continue to pack meat around the cheese until you have a nice sized meatball. Repeat until done.
  4. Heat skillet over medium-high heat and add 1 tablespoon oil. Gently place each meatball into skillet and cook for about 5 minutes. Gently turn meatballs rotating every 5 minutes until browned about 20 minutes. Add pasta sauce to skillet and bring to a simmer. Reduce heat and continue to cook for 10 minutes.

Serve elk meatballs in a bowl with pasta sauce and garnish with fresh grated cheese or serve over pasta with a fresh green salad.

When you try this recipe, be sure to drop me a line and let me know what you think. I’m always looking for feedback or what you would add to any of my recipes. If you have a favorite recipe that you want to share be sure to send me an email. Because everybody needs inspiration!. ~Kristy

Mozzarella Stuffed Italian Elk Meatballs

Add the following spices to ground Elk: fennel, oregano, sage,  marjoram, garlic powder, kosher salt, ground black pepper and red chili flakes (optional)

Mozzarella Stuffed Italian Elk Meatballs

Cover and let sit for 30 minutes to an hour.

Mozzarella Stuffed Italian Elk Meatballs

Add caramelized onions to ground elk and mix together.

Mozzarella Stuffed Italian Elk Meatballs

Add 1 bocconcini to the center and continue to pack meat around the cheese until you have a nice sized meatball.

Mozzarella Stuffed Italian Elk Meatballs

Add pasta sauce to skillet and bring to a simmer.

Mozzarella Stuffed Italian Elk Meatballs

Reduce heat and continue to cook for 10 minutes.

Mozzarella Stuffed Italian Elk Meatballs

Serve elk meatballs in a bowl with pasta sauce and garnish with parmesan cheese, red chili flakes and fresh basil.

Yum

Mozzarella Stuffed Italian Elk Meatballs

Mozzarella Stuffed Italian Elk Meatballs

5 Comments

  • Reply January 11, 2017

    Kim

    I am making these for dinner tonight! Do you think baking them in the oven would work too? Or would that dry them out too much? I’ll probably stick to the recipe tonight and see how they turn out before experimenting. Thanks for the great recipes!

    • Reply January 11, 2017

      NevadaFoodies

      I totally 100% think that baking them would work perfectly.

  • Reply November 21, 2016

    Lee W

    I recently got some ground elk from Jungle Jims, not 100% sure if thats a good thing, but its the only option for wild game meat. I really like this idea an it looks amazing but i dont have any experience with fennel or marjoram. Never heard of it tbh. Im thinking of having burgers with the elk, but i wanna know what would be the most delicious bun in your opinion? And what would you suggest i mix in the meat? Sorry for being all over the place! Thanks.

  • Reply December 17, 2015

    Devon

    This one is good, but I really, really like (and most often make) your previous recipe, for Mozz. stuffed elk meatballs…with the roasted tomatoes, and red wine reduction after cooking the meatballs.. 🙂

    • Reply December 18, 2015

      Kristy

      Devon – so glad to hear that feedback!!! Thank you for taking the time to let me know. You made my Friday!

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