Cote’s Elk Meatballs

Cote’s Elk Meatballs
Recipe submitted by Hunt Lift Eat team member Joel Cote

Once I saw some of the recipes and cooking content that Joel shares on his Instagram, I knew we had to share his work with the Hunt Lift Eat Community. Joel's Elk Meatball recipe will help you execute in the kitchen after you've punched that big bull elk tag! I hope you love this recipe and if you try it, give us some feedback in the comment section or @huntlifteatoffical!

Meatball Ingredients:

Tomato Sauce Ingredients: -2 cans of San Marzano tomatoes -4 garlic cloves crushed -1 teaspoon chili flakes -4 table spoons of extra virgin olive -2 teaspoons salt -Hand full of fresh basil -Fresh grated Parmesan

Meatball Instructions: 1. Sauté the onions in the olive oil and garlic. Once the onions start to get translucent, add the salt and chili flakes. Then, mix thoroughly. Once the onions are softened up, take away and set aside. 2. Combine milk and panko bread crumbs together and soak in fridge for about 5 mins. Then, stir again before adding to the meat mixture. 3. Combine both ground elk and pork into a mixing bowl. Start by adding the soaked bread crumbs, followed by the two eggs, and then continue adding the rest of ingredients (sautéed onions, ricotta cheese, Parmesan cheese, fresh basil). Now, use your hands and mix everything together really well (I would recommend gloves). 4. Preheat oven to 400 degrees. While your oven is heating up you can now start making the balls. I used an ice cream scoop to get the right amount amount then rolled them up in my hands to make the balls round. Cook the balls on a baking sheet with tin foil. I was able to get roughly 12 or so balls per sheet. 5. Now put them in the oven for 20 mins @ 400 degrees. After 20 minutes, you'll want to broil them for 5 mins or until the golden brown. 6. Serve up with tomato sauce add fresh Parmesan and chopped basil.

Tomato Sauce Instructions: 1. Start by adding all the olive oil in the pan (medium heat). Once the oil is hot, add your crushed garlic, fresh basil, and chili flakes (will take about 2 minutes tops) 2. After the garlic and basil start to wilt, add your salt and canned tomatoes. Mix everything in and let cook on low for about 30 mins. 3. Remove from heat and now it’s time to blend our sauce. You can use a hand blender or a regular blender. The idea is to blend it light because you still want some chunky bits and you don’t want tomato soup. Once the consistency is to your liking, you can add some grated parmesan cheese and mix in with a spoon. 4. Now serve the meat balls up with your tomato sauce and top with fresh Parmesan and basil.

Bon appétit No Chef Bear Cote



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