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Mozzarella-Stuffed Italian Elk Meatballs

Mozzarella-Stuffed Italian Elk Meatballs

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Description

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INGREDIENTS:

  • 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)

DIRECTIONS:

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.