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Elk and Zucchini Meatballs with Tomato Sauce Recipe

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This recipe for Elk and Zucchini Meatballs with Tomato Sauce is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
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 lowmedium 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!

 

 

 

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