Elk meat is naturally lean, high in protein, and rich in flavor—making it perfect for meatballs that are juicy and robust. In this dish, the meatballs are gently seared and then slowly simmered in a garlicky tomato ragù infused with wine, herbs, and a hint of spice. It’s comforting, elegant, and ideal for serving over pasta, polenta, or on its own with crusty bread.
[cooked-sharing]
Yields4 ServingsPrep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
For the Elk Meatballs
1lbground elk
¼cupgrated Parmesan cheese
¼cupbreadcrumbs
1egg
2clovesgarlic, minced
1tbspchopped parsley
½tspdried oregano
Salt & black pepper, to taste
Olive oil, for browning
For the Tomato Ragù
1tbspolive oil
1small onion, finely chopped
2clovesgarlic, minced
¼tspred chili flakes (optional)
1tbsptomato paste
½cupdry red wine (or beef broth)
1cancrushed tomatoes
1tspdried basil or Italian seasoning
Salt & pepper, to taste
Fresh basil or parsley, for garnish
Make the Meatballs
1
In a large bowl, combine elk, Parmesan, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper.
Mix gently with hands or fork until just combined.
Form into 12–14 meatballs (about 1 1/2 inches each).
Heat olive oil in a skillet over medium heat and sear meatballs until browned on all sides (about 6–8 minutes total). Transfer to a plate.
Build the Tomato Ragù
2
In the same pan, add a bit more oil if needed. Sauté onion until soft, then add garlic and chili flakes.
Stir in tomato paste and cook for 1 minute.
Pour in red wine, scraping up any bits, and reduce by half (~2 minutes).
Add crushed tomatoes and dried herbs. Bring to a simmer.
Simmer the Meatballs
3
Return meatballs to the pan, nestling them into the sauce.
Cover and simmer on low for 30–35 minutes, until cooked through and flavors meld.
Taste and adjust seasoning with salt and pepper.
Serving Suggestions
4
Serve over spaghetti, soft polenta, or buttered egg noodles
Garnish with fresh basil, Parmesan, and a drizzle of good olive oil
Tips & Variations
5
For richer flavor, substitute half the elk with ground pork or beef.
Make extra meatballs and freeze raw—great for quick dinners later.
Add a splash of cream or butter at the end of the ragù for silkiness.
Ingredients
For the Elk Meatballs
1lbground elk
¼cupgrated Parmesan cheese
¼cupbreadcrumbs
1egg
2clovesgarlic, minced
1tbspchopped parsley
½tspdried oregano
Salt & black pepper, to taste
Olive oil, for browning
For the Tomato Ragù
1tbspolive oil
1small onion, finely chopped
2clovesgarlic, minced
¼tspred chili flakes (optional)
1tbsptomato paste
½cupdry red wine (or beef broth)
1cancrushed tomatoes
1tspdried basil or Italian seasoning
Salt & pepper, to taste
Fresh basil or parsley, for garnish
Directions
Make the Meatballs
1
In a large bowl, combine elk, Parmesan, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper.
Mix gently with hands or fork until just combined.
Form into 12–14 meatballs (about 1 1/2 inches each).
Heat olive oil in a skillet over medium heat and sear meatballs until browned on all sides (about 6–8 minutes total). Transfer to a plate.
Build the Tomato Ragù
2
In the same pan, add a bit more oil if needed. Sauté onion until soft, then add garlic and chili flakes.
Stir in tomato paste and cook for 1 minute.
Pour in red wine, scraping up any bits, and reduce by half (~2 minutes).
Add crushed tomatoes and dried herbs. Bring to a simmer.
Simmer the Meatballs
3
Return meatballs to the pan, nestling them into the sauce.
Cover and simmer on low for 30–35 minutes, until cooked through and flavors meld.
Taste and adjust seasoning with salt and pepper.
Serving Suggestions
4
Serve over spaghetti, soft polenta, or buttered egg noodles
Garnish with fresh basil, Parmesan, and a drizzle of good olive oil
Tips & Variations
5
For richer flavor, substitute half the elk with ground pork or beef.
Make extra meatballs and freeze raw—great for quick dinners later.
Add a splash of cream or butter at the end of the ragù for silkiness.
