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Elk meatballs with mashed potatoes and gravy.

Elk Meatballs

Tressa Jamil
Flavorful elk meatballs are easy to make and the lean, protein-packed meatballs are so versatile that you can pair them with your favorite sauce. 
5 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine American
Servings 6 Servings
Calories 155 kcal
Equipment
Ingredients
  
  • 1 pound ground elk
  • ½ medium white onion, finely diced
  • 4 garlic cloves, finely minced
  • 1 egg
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon mayonnaise
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, coarse ground
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
Instructions
 
  • Line a rimmed baking sheet with parchment paper or a silicone mat. Then, combine the ingredients for the meatballs in a large bowl, careful not to over-mix. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 350℉ (176℃). Then, remove the mixture from the refrigerator and roll it into 1-inch balls. Line them onto the baking sheet.
  • Bake for 25-30 minutes (depending on the strength of your oven), flipping the meatballs halfway through.
  • Broil on high for 2 minutes. Flip and broil for another 2 minutes. Let the finished meatballs rest for 10 minutes before serving, and enjoy!
Notes
Expert Tips
  • Increase the moisture in the meatballs by incorporating onions, garlic, mayonnaise, and Worcestershire sauce. I recommend fine-dicing the vegetables so they don’t cause the meatballs to come apart.
  • Eggs act as a natural binder, but you can include 1/4 cup of panko bread crumbs if you prefer firmer meatballs.
  • When combining the ingredients, avoid over-mixing, as this can result in tough meatballs. 
  • When baking meatballs in the oven, avoid overcrowding the baking sheet. Placing them too close together causes them to release moisture, resulting in steamed meatballs instead of the golden-baked texture we are going for and a sloppy wet mess in the bottom of the baking dish. 
  • If you prefer a more golden and crispy exterior, broil the meatballs for 1-2 minutes after they have baked, but keep a close eye on them to prevent burning.
  • Let the meatballs rest for a few minutes before serving to allow the juices to redistribute and firm slightly.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 155 kcal | Carbohydrates: 2 g | Protein: 18 g | Fat: 8 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 77 mg | Sodium: 489 mg | Potassium: 300 mg | Sugar: 1 g | Vitamin A: 44 IU | Vitamin C: 2 mg | Calcium: 24 mg | Iron: 2 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!