Monday, November 12 2012, 01:22 PM MST
Elk Swedish Meatballs
As Aired On November 12, 2012
Recipe Courtesy of Chef Zane, Stein Ericksen Lodge
1 ¼ lb ground elk or veal
½ lb ground pork
½ medium onion, fine chopped
2 tbs butter
2 tbs honey
1 tbs cream
1 tbs chopped flat leaf parsley
1 tbs kosher salt
½ tsp white pepper
1.) Sauté chopped onion in butter on medium to low heat for 4 minutes or until tender.
2.) Combine ground elk, pork and sautéed onion in a large mixing bowl.
3.) Combine honey, egg, cream, parsley, salt & pepper in a small mixing bowl.
4.) Combine wet ingredients with meat, mix y hand until wet ingredients are incorporated but be careful not to over mix.
5.) Pre-heat oven to 400 degrees.
6.) Make approximately 30 meatballs (about 1 oz each) from the mix.
7.) Place the meatballs on parchment or baking paper on a baking sheet about 1" apart.
8.) Bake for approximately 5 minutes until the edges of the meatballs begin to brown.
9.) Remove from sheet pan and place in sauce.
(Copyright 2012 Sinclair Broadcasting Group.)