Beef / Pork

Meatballs (Elk/ venison/ pork) is for Dinner.

Meatballs (Elk/ venison/ pork) takes several minutes to prepare.

Meatballs (Elk/ venison/ pork) takes several minutes to cook.

Meatballs (Elk/ venison/ pork) makes 46 servings.

The ingredients for Meatballs (Elk/ venison/ pork) are:

1 pound ground elk
1 pound venison/pork italian sausage
3 egg whites (or egg white substitute)
1/2 cup italian bread crumbs
1 cup onion, finely minced
6 garlic cloves, finely minced
1 cup sweet peppers, chopped
1/4-1/2 cup chopped fresh parsley
1-2 tsp ground oregano
1 tsp red pepper flakes
Salt and pepper to taste

Here is how you make Meatballs (Elk/ venison/ pork):

Chop vegies. Precook onion, garlic and red pepper in microwave about 1 minute. They should be slightly soft. Mix vegies and all remaining ingredients thoroughly. Using a medium melon scoop, measure meat and shape into meatballs. Mine were 1.3 oz pre-cooked and a little smaller than a golf ball. Braise in saucepan over medium heat, starting with a half cup of water and adding small amounts as it evaporates (this will keep meatballs from burning and also keep them moist with the steam). Turn once or twice while cooking. Cook them slowly and turn gently.Number of Servings: 46Recipe submitted by SparkPeople user CHRISTYHELPS.

The nutritional information for Meatballs (Elk/ venison/ pork) is:

• Servings Per Recipe: 46
• Amount Per Serving
• Calories: 48.2

• Total Fat: 1.4 g
• Cholesterol: 17.1 mg
• Sodium: 33.8 mg
• Total Carbs: 1.4 g
• Dietary Fiber: 0.2 g
• Protein: 6.9 g

Meatballs (Elk/ venison/ pork) is Italian cuisine.