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
- 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
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