- 1 lb ground elk burger
- 1/2 tsp fennel
- 1/2 tsp oregano
- 1/2 tsp sage
- 1/2 tsp marjoram
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp red chili flakes (optional)
- 1 red onion, diced
- 6*7 bocconcini mozzarella balls
- 1 egg
- 3/4 cup bread crumbs
- 16 oz water
- Serve with 2 cups red pasta sauce (your choice)
Combine all 8 spices with ground elk and mix together with onion. Take a handful of ground elk meat and begin to form a medium meatball that fits in the palm of your hand. Add 1 bocconcini to the center and continue to pack meat around the cheese until you have a meatball. Repeat until done, approx. 15 meatballs.
Using a non-stick CanCooker JR or Companion. Place meatballs on bottom and add pasta sauce. Place CanCooker onto a burner using medium low heat and heat until steaming.
Cook for 20-25 minutes.
Serve elk meatballs in a bowl with pasta sauce and garnish with fresh grated cheese or serve over pasta with a salad.
I serve this with a veggie and mashed potatoes. To change it up sometimes I change to venison for some variety with meal time.