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
- 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
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!