Comments on: Mozzarella stuffed elk meatballs & red wine tomato sauce

By: Lauren

Lauren — Sun, 31 May 2020 16:06:56 +0000

I can’t make spaghetti without this recipe now. My family wont allow it! Found this recipe years ago & it’s definitely a family favorite. So yummy!

By: NevadaFoodies

NevadaFoodies — Mon, 25 Dec 2017 16:27:05 +0000

In reply to Kelly W.

Thank you Kelly… and Merry Christmas. I would have added more red wine as well 8) – kristy

By: Kelly W

Kelly W — Mon, 25 Dec 2017 01:29:03 +0000

Great recipe! I let them slow cook in the tomato sauce for a while longer than prescribed but they turned out extremely tender. I also added a little more wine than the recipe calls for but that’s just a personal taste thing.

My husband got an elk this year so I’ll be a frequent visitor of your site – all of the recipes look amazing! I’ll comment each time I try one 🙂

Thanks for helping us explore!
KW

By: Patty lough

Patty lough — Tue, 17 Oct 2017 22:55:40 +0000

I just put my Elk meatballs in fridge to chill. I’m putting them in homemade spaghetti sauce after I fry them and serving with pasta. I can’t wait to taste them. My son and husband are out Bow Deer hunting now. The aroma in the house will knock there socks off when they get home.

By: Wild Game Foodie

Wild Game Foodie — Mon, 30 Jan 2017 16:57:56 +0000

In reply to NevadaFoodies. Thank you for the swift response, can't wait to try them!

By: NevadaFoodies

NevadaFoodies — Mon, 30 Jan 2017 16:52:07 +0000

In reply to Wild Game Foodie. YES! If you make them to be appetizer small, I would bake them at 400 degrees for 25-30 minutes and then place them in the tomato sauce. If you aren't using a sauce, I would still bake for the same time and at the same temperature, checking on them and then seeing if you need to bake for a few more minutes. (it will always depend on the size).

By: Wild Game Foodie

Wild Game Foodie — Mon, 30 Jan 2017 16:33:06 +0000

Do you think I can bake these instead of frying on stovetop? If so, suggestions as to how long so they will be cooked through? Will be making them appetizer sized, so little smaller than a ping pong ball.

By: Katherine Hodgson

Katherine Hodgson — Tue, 09 Feb 2016 14:56:48 +0000

This is my favourite meatball recipe. I just received about 50 lbs of ground elk from my husband and I didn’t know what to do with it. I made meatloaf, burgers… but these meatballs are the best!! I usually sub half with ground pork or beef for extra fat. The meatballs have wonderful flavour. The fresh mozzarella adds a nice touch! Also the sauce…just perfect!

By: kristy

kristy — Fri, 14 Oct 2011 15:05:37 +0000

In reply to Lunch Diva.

Oh that’s terrific… they are so amazing. Have you cooked pheasant? We just got some and this will be my first time. If you have suggestions – would love to hear them. Let me know how cooking the rest of your elk goes. – Kristy

By: Lunch Diva

Lunch Diva — Fri, 14 Oct 2011 02:54:48 +0000

I made these meatballs tonight with 1 lb. ground elk and 1 lb. ground beef (grass-fed), and they was delicious! I wasn’t too sure about the mozzarella at first, but they were a big hit with my family. Thanks! It was my first time cooking with elk, and definitely not my last.

180lunches.wordpress.com

By: Food for Hunters

Food for Hunters — Mon, 26 Sep 2011 01:59:56 +0000

Awesome idea! We will have to try someday. Going to Nebraska in November to load up some on more deer. We love your website!

Rick and Jen
foodforhunters.blogspot.com