Everybody loves meatballs, but have you thought about frying each one until golden brown? The end result is a slightly crispy exterior and juicy flavorful interior. I made these antelope meatballs using a combination of seasonings similar to what you would find in italian sausage recipes. The subtle sweet flavor from the toasted fennel seeds pairs well with the sweetness of the ground antelope.
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Makes 16-18 meatballs
- 1.5 pounds ground antelope
- 2 teaspoons fennel seeds, lightly toasted and then crushed
- 1/2 teaspoon white pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh sage, chopped
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 cup plain breadcrumbs
- 3/4 cup canola oil
In a large bowl combine the ground antelope, fennel, white pepper, kosher salt, sage, red pepper flakes and minced garlic. Cover and refrigerate for 1 hour or overnight.
Preheat oven to 300° F.
Scoop out roughly 1 inch portions of the antelope mixture and form meatballs. Roll each one in breadcrumbs and set aside. Heat a skillet over medium heat and carefully add oil. When oil is warmed, work in batches frying meatballs until golden brown. Remove the meatballs and set on a baking sheet. When finished frying, transfer the baking sheet to the oven and bake the meatballs for 15-20 minutes until done.
Serve warm with pasta and marinara sauce.