2 tbsp finely chopped parsley leaves
2 dashes Tabasco
1/4 - 1/2 tsp salt
1/4 tsp ground black pepper
1 tbsp garlic, minced
1 tbsp dry Italian seasoning
1 tsp dry oregano leaves
2 lbs ground elk
3/4 cup grated Parmesan cheese
3/4 - 1 cup fine dry bread crumbs
1 1/2 cups dry red wine
2 cups ketchup
olive oil or vegetable oil cooking spray
Crack eggs into a large mixing bowl.
Blend in parsley, Tabasco, salt, pepper, garlic, Italian seasoning, oregano, and elk meat.
Blend in Parmesan cheese and bread crumbs, 1/4 cup at a time, until meat mixture binds and meatballs can be formed.
Use about 1 tsp of meat mixture for each meatball.
Recipe makes about 12 dozen.
Meatballs may be cooked in one of two ways.
For PAN FRYING use a non-stick skillet.
Cook meatballs, stirring occasionally, over medium to medium-low heat using 1-2 tbsp of olive oil for each batch.
Meatballs should be browned and fully cooked after 8-10 minutes of pan frying.
To BAKE, first line a cookie sheet with aluminum foil and lightly spray with vegetable oil.
Bake meatballs in a 325F convection oven for 12-14 minutes, or until fully cooked.
Fully cooked meatballs may be frozen at this stage for later use.
Try Serving The Meatballs With This Delicious And Easy To Make Sauce
Combine red wine and ketchup in a large saucepan.
Bring to a slight boil over medium high heat while stirring the whole time.
Reduce heat and add cooked meatballs required for serving.
Heat through and serve immediately.