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Nutritional Info
  • Servings Per Recipe: 46
  • Amount Per Serving
  • Calories: 48.2
  • Total Fat: 1.4 g
  • Cholesterol: 17.1 mg
  • Sodium: 33.8 mg
  • Total Carbs: 1.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 6.9 g

View full nutritional breakdown of Meatballs (Elk/ venison/ pork) calories by ingredient
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Meatballs (Elk/ venison/ pork)

Submitted by: CHRISTYHELPS

Introduction

Medium sized meatballs (1.3oz pre-cooked weight meat each). Nutrition information assumes 1/2 lean elk, 1/4 lean venison and 1/4 ground pork. My venison was already mixed with pork and seasoned so you may want to spice up the mix to your taste. Medium sized meatballs (1.3oz pre-cooked weight meat each). Nutrition information assumes 1/2 lean elk, 1/4 lean venison and 1/4 ground pork. My venison was already mixed with pork and seasoned so you may want to spice up the mix to your taste.
Number of Servings: 46

Ingredients

    1 pound ground elk
    1 pound venison/pork italian sausage
    3 egg whites (or egg white substitute)
    1/2 cup italian bread crumbs
    1 cup onion, finely minced
    6 garlic cloves, finely minced
    1 cup sweet peppers, chopped
    1/4-1/2 cup chopped fresh parsley
    1-2 tsp ground oregano
    1 tsp red pepper flakes
    Salt and pepper to taste

Directions

Chop vegies. Precook onion, garlic and red pepper in microwave about 1 minute. They should be slightly soft. Mix vegies and all remaining ingredients thoroughly. Using a medium melon scoop, measure meat and shape into meatballs. Mine were 1.3 oz pre-cooked and a little smaller than a golf ball. Braise in saucepan over medium heat, starting with a half cup of water and adding small amounts as it evaporates (this will keep meatballs from burning and also keep them moist with the steam). Turn once or twice while cooking. Cook them slowly and turn gently.

Number of Servings: 46

Recipe submitted by SparkPeople user CHRISTYHELPS.






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