Comfort Food, Wild Game Style
Juicy baked antelope meatballs with orzo and melted mozzarella put an Italian-inspired spin on wild game comfort food. Made with ground antelope, ricotta, garlic, and classic Italian herbs, the meatballs use crushed crackers instead of breadcrumbs for a tender, flavorful texture. They are baked until lightly browned, then nestled into a single skillet with tender orzo, marinara sauce, cottage cheese, and sliced mozzarella.
Finished in the oven until hot and bubbling, this mouthwatering wild game meal pairs perfectly with a crisp green salad and thick slices of sourdough bread.
Simple ingredients. One skillet. Big flavor.
Wild game done right.
Preheat the oven to 400°F.
In a bowl, combine the ground antelope, crushed crackers, egg, garlic, ricotta cheese, basil, thyme, oregano, onion powder, and salt. Mix gently until just combined. Roll into 12 meatballs.
Place the meatballs on a baking sheet lined with foil or parchment paper and bake for 15 minutes.
While the meatballs bake, heat an oven-proof skillet over medium-low heat. Add the butter and orzo pasta, then stir in the marinara sauce and cottage cheese. Cook for 12–14 minutes, stirring occasionally, until the orzo is tender.
Remove the meatballs from the oven and nestle them into the skillet. Top with sliced mozzarella and grated Parmesan cheese.
Transfer the skillet to the oven and bake until the cheese is melted and bubbling, about 10 minutes. For a golden, slightly crisp top, broil for 1–2 minutes at the end.
Serve the antelope meatballs with a crisp green salad and slices of sourdough bread.
Venison or Elk Substitution Tip
This Baked Antelope Meatballs with Orzo recipe works just as well with ground venison or ground elk in place of antelope. Because these meats are lean, avoid overmixing and cook just until the meatballs are set to keep them tender. If needed, add an extra tablespoon of ricotta or a splash of milk for moisture.
Baked Antelope Meatballs with Orzo and Melted Mozzarella
Ingredients
- 1 lb ground antelope
- 10 Ritz crackers, crushed
- 1 egg
- 1 garlic clove, minced
- 2 tbsp ricotta cheese
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1 cup uncooked orzo pasta
- 2 tbsp unsalted butter
- 3 cups marinara sauce
- 1/2 cup cottage cheese
- 4-6 slices mozzarella cheese
- Grated Parmesan cheese, for topping
Instructions
- Preheat the oven to 400°F.
- In a bowl, combine the ground antelope, crushed crackers, egg, garlic, ricotta cheese, basil, thyme, oregano, onion powder, and salt. Mix gently until just combined. Roll into 12 meatballs.
- Place the meatballs on a baking sheet lined with foil or parchment paper and bake for 15 minutes.
- While the meatballs bake, heat an oven-proof skillet over medium-low heat. Add the butter and orzo pasta, then stir in the marinara sauce and cottage cheese. Cook for 12–14 minutes, stirring occasionally, until the orzo is tender.
- Remove the meatballs from the oven and nestle them into the skillet. Top with sliced mozzarella and grated Parmesan cheese.
- Transfer the skillet to the oven and bake until the cheese is melted and bubbling, about 10 minutes. For a golden, slightly crisp top, broil for 1–2 minutes at the end.
- Serve the antelope meatballs with a crisp green salad and slices of sourdough bread.
Notes
- Substitute Meats: Ground venison or elk works just as well in place of antelope. These lean meats stay tender if you avoid overmixing.
- Breadcrumb Alternative: Crushed crackers replace breadcrumbs and keep the meatballs moist and flavorful.
- Cheese Options: Swap mozzarella for provolone or fontina for a different melt and flavor profile.
- Make Ahead: Bake meatballs ahead of time and finish in the skillet with orzo and sauce when ready to serve.
- Serving Suggestion: Pair this hearty Italian-inspired wild game meal with a crisp green salad and slices of sourdough bread for a complete dinner.
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