Elk Enchilada Meatballs
A healthier twist to a family favorite - Baked Elk Enchilada Meatballs.
Servings: 4
Ingredients
- 2 lbs ground elk, (or venison, bison or antelope)
- 1 tsp ancho chile powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp mexican oregano
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 2 tbsp olive oil
- 1/2 cup shredded cheese
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
- 1 avocado, sliced
- sour cream
Red Enchilada Sauce
- 2 tbsp vegetable oil
- 3 tbsp flour
- 2 tbsp dark chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp mexican oregano
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 2 cups vegetable (or) chicken broth
Instructions
- In a bowl, combine the ground elk meat and seasonings. Using your hands, form 10-12 individual meatballs and set aside on a plate or baking sheet.
- Heat a sauce pan over medium heat and add the oil. Whisk in the flour and all seasoning ingredients creating a paste like base. Carefully pour in broth whisking the sauce until smooth. Reduce heat to low and simmer for 10-15 minutes until slightly thickened. Remove from heat. (Note: you can make this sauce a day ahead and simply refrigerate overnight.)
- Preheat the Traeger Grill or Oven to 400 degrees. Set a 12-14 inch cast iron skillet on the grates to preheat before baking, about 10-15 minutes.
- Carefully place the meatballs in the skillet and drizzle the tops with olive oil. Wood-fire or bake for 20 minutes. Pour the enchilada sauce over the meatballs and top with shredded cheese, chopped green onions and cilantro. Continue baking for 10-15 minutes until bubbling hot.
- Serve with sour cream, sliced avocado and warm flour tortillas.