Meatballs (Elk/ venison/ pork)
- Number of Servings: 46
Ingredients
1 pound ground elk1 pound venison/pork italian sausage3 egg whites (or egg white substitute)1/2 cup italian bread crumbs1 cup onion, finely minced6 garlic cloves, finely minced1 cup sweet peppers, chopped1/4-1/2 cup chopped fresh parsley1-2 tsp ground oregano1 tsp red pepper flakesSalt and pepper to taste
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.
Number of Servings: 46
Recipe submitted by SparkPeople user CHRISTYHELPS.
Nutritional Info 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