Elk and Zucchini Meatballs with Tomato Sauce

Wildgame Meatballs with Tomato Sauce
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Instead of using breadcrumbs or day old bread to bind your meatballs together, try using shredded zucchini. Not only is this another way to use up some of your garden produce, but you can also sneak in those vegetables for some of your pickiest eaters.

I also made a quick tomato sauce using 2 of my large Black Krim heirloom tomatoes. I simply sliced the tomatoes, chopped a few cloves of garlic and added some fresh thyme, chives and basil. After the tomatoes rendered down over low heat, I finished the sauce with a pinch of salt and a tablespoon of butter.

Makes 6-8 Large Meatballs

Ingredients

  • 1 1/2 lbs ground elk burger
  • 1 cup shredded zucchini
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon dried onions
  • 1 tablespoon Worcestershire sauce
  • 2-3 large heirloom tomatoes
  • 1-2 cloves of garlic, roughly chopped
  • 1/4 cup fresh herbs (basil, thyme, chives)
  • 1 tablespoon butter
  • grated parmesan cheese

Directions

In a large bowl mix together ground elk meat, shredded zucchini, garlic powder, salt, pepper, dried onions and worcestershire sauce. Cover and place in refrigerator for 30 minutes. Remove and form medium to large sized meatballs.

Now, I baked these meatballs in a large tinfoil pan over medium heat on my Campchef Barbecue Grill Box turning every 10 minutes until thoroughly cooked about 25 minutes. If you don’t have a Campchef Barbecue Grill Box, add a little oil to a large skillet and cook meatballs over medium heat until done about 20 minutes. You can also bake in the oven at 375 degrees for 25 minutes.

While your meatballs are cooking, heat a skillet over low-medium heat and add sliced tomatoes, garlic and fresh herbs. Let the tomatoes slowly render down into a nice red sauce. Season to taste with a pinch of salt and pepper and finish with a tablespoon of butter.

Pour tomato sauce over meatballs and serve with grated parmesan cheese. ~Enjoy!

Wildgame Meatballs with Tomato Sauce

In a large bowl mix together ground elk meat, shredded zucchini, garlic powder, salt, pepper, dried onions and worcestershire sauce.

Wildgame Meatballs with Tomato Sauce

Heat a skillet over low-medium heat and add sliced tomatoes, garlic and fresh herbs. Let the tomatoes slowly render down into a nice red sauce.

Wildgame Meatballs with Tomato Sauce

Wildgame Meatballs with Tomato Sauce

Wildgame Meatballs with Tomato Sauce

Let the tomatoes slowly render down into a nice red sauce. Season to taste with a pinch of salt and pepper and finish with a tablespoon of butter.

Wildgame Meatballs with Tomato Sauce

Pour tomato sauce over meatballs and serve with grated parmesan cheese.

2 Comments

  • Reply June 20, 2018

    Molly

    Oh my gosh, I made these for my book club and they were a total hit and so delicious! I only had 1 # ground elk so I added 1/2 # 20/80 ground pork, but otherwise followed the meatball ingredients faithfully. After I browned the meatballs on the stove I put jarred spaghetti sauce (bc I am lazy) and shredded mozzarella, and baked for 25 min at 350 and they were SO GOOD. Everyone complimented them and came back for seconds! Thanks for the recipe!

    • Reply June 20, 2018

      NevadaFoodies

      Molly – I’m so glad that everyone loved them. Jarred spaghetti sauce is the EASIEST thing to do. I know, they make a lot of great sauces now. I’m not a fan of taking forever to make anything. Happy Wednesday and thank you for dropping me a line! Always appreciated! Kristy

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