She Strengthens

Savor the Flavor of Elk Meatballs

Elk meat boasts a rich, slightly sweet flavor profile that’s milder than its venison counterparts. This retro-inspired appetizer recipe showcases the unique taste of elk meatballs, perfect for your next gathering.

Getting Started

To create these mouthwatering meatballs, simply season ground elk meat with sautéed onions, garlic, and a hint of allspice. Add some ground pork for extra juiciness, form into meatballs, and broil in the oven. Then, simmer them in a homemade bourbon-barbecue sauce for a flavorful and easy party appetizer.

Taking it to the Next Level

For a twist, stuff the meatballs into a sandwich roll, top with cheese, and toast under the broiler for a few minutes. The result is a decadent meatball sub. And why not use the leftover bourbon to whip up an Old Fashioned cocktail?

Shopping List

• Ground elk meat (available at gourmet grocers or online)
• Dark molasses (found in the baking aisle at grocery stores)

Game Plan

This recipe can be prepared up to 1 day in advance. Simply cool the meatballs in the sauce to room temperature, refrigerate, and reheat on the stovetop or in a slow cooker when ready.

Recipe Details

Yield: About 48 meatballs
Difficulty: Easy
Total Time: 1 hour 20 minutes

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups finely chopped yellow onion
• 3 medium garlic cloves, finely chopped
• 2 slices white sandwich bread
• 2/3 cup whole milk
• 1 1/2 pounds ground elk meat (or lean ground beef)
• 8 ounces ground pork
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 teaspoons ground allspice
• 1 (14-1/2-ounce) can tomato purée
• 3/4 cup cider vinegar
• 1/2 cup bourbon
• 1/2 cup packed dark brown sugar
• 1/2 cup ketchup
• 1/4 cup dark molasses
• 1/4 cup Worcestershire sauce
• 4 teaspoons chili powder

Instructions

1. Preheat and Prepare: Heat the oven to broil and arrange a rack in the upper third. Heat the oil in a large frying pan over medium heat until shimmering.
2. Soften Onions and Garlic: Add the onions and garlic to the pan and cook, stirring occasionally, until the onions have softened (about 6-8 minutes). Remove from heat and let cool slightly.
3. Mix Meat Mixture: Tear the bread into rough 1-inch pieces and place in a large bowl. Add the milk and stir until the mixture forms a wet mash. Let sit until the bread absorbs all of the milk (about 5 minutes). Add the cooled onions and garlic, elk meat, pork, salt, pepper, and 3/4 teaspoon of the allspice. Mix until just combined.
4. Form Meatballs: Form the meat mixture into about 48 (1-1/4-inch) meatballs, wetting your hands as necessary to keep the mixture from sticking. Place them about 1/2 inch apart on rimmed baking sheets.
5. Simmer Sauce: Place the tomato purée, vinegar, bourbon, brown sugar, ketchup, molasses, Worcestershire, chili powder, and remaining 3/4 teaspoon allspice in a large pot or Dutch oven. Whisk to combine and bring to a boil over medium-high heat. Reduce the heat to low and simmer.
6. Broil and Simmer Meatballs: Place 1 sheet of meatballs in the oven and broil until browned all over (about 10 minutes). Transfer the meatballs to the pot of simmering sauce and gently stir to coat. Repeat with the second sheet of meatballs. Simmer, carefully stirring the meatballs occasionally, until the sauce has thickened slightly and the meatballs are fully cooked (about 30-40 minutes).