Elk Meatballs in Tomato Ragù

Elk Meatballs in Tomato Ragù
DifficultyBeginner
Category, , ,

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.

SharePostSaveThreads
Yields4 Servings
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
For the Elk Meatballs
 1 lb ground elk
 ¼ cup grated Parmesan cheese
 ¼ cup breadcrumbs
 1 egg
 2 cloves garlic, minced
 1 tbsp chopped parsley
 ½ tsp dried oregano
 Salt & black pepper, to taste
 Olive oil, for browning
For the Tomato Ragù
 1 tbsp olive oil
 1 small onion, finely chopped
 2 cloves garlic, minced
 ¼ tsp red chili flakes (optional)
 1 tbsp tomato paste
 ½ cup dry red wine (or beef broth)
 1 can crushed tomatoes
 1 tsp dried basil or Italian seasoning
 Salt & pepper, to taste
 Fresh basil or parsley, for garnish
Make the Meatballs
1

  1. In a large bowl, combine elk, Parmesan, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper.

  2. Mix gently with hands or fork until just combined.

  3. Form into 12–14 meatballs (about 1 1/2 inches each).

  4. 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

  1. In the same pan, add a bit more oil if needed. Sauté onion until soft, then add garlic and chili flakes.

  2. Stir in tomato paste and cook for 1 minute.

  3. Pour in red wine, scraping up any bits, and reduce by half (~2 minutes).

  4. Add crushed tomatoes and dried herbs. Bring to a simmer.

Simmer the Meatballs
3

  1. Return meatballs to the pan, nestling them into the sauce.

  2. Cover and simmer on low for 30–35 minutes, until cooked through and flavors meld.

  3. 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
 1 lb ground elk
 ¼ cup grated Parmesan cheese
 ¼ cup breadcrumbs
 1 egg
 2 cloves garlic, minced
 1 tbsp chopped parsley
 ½ tsp dried oregano
 Salt & black pepper, to taste
 Olive oil, for browning
For the Tomato Ragù
 1 tbsp olive oil
 1 small onion, finely chopped
 2 cloves garlic, minced
 ¼ tsp red chili flakes (optional)
 1 tbsp tomato paste
 ½ cup dry red wine (or beef broth)
 1 can crushed tomatoes
 1 tsp dried basil or Italian seasoning
 Salt & pepper, to taste
 Fresh basil or parsley, for garnish

Directions

Make the Meatballs
1

  1. In a large bowl, combine elk, Parmesan, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper.

  2. Mix gently with hands or fork until just combined.

  3. Form into 12–14 meatballs (about 1 1/2 inches each).

  4. 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

  1. In the same pan, add a bit more oil if needed. Sauté onion until soft, then add garlic and chili flakes.

  2. Stir in tomato paste and cook for 1 minute.

  3. Pour in red wine, scraping up any bits, and reduce by half (~2 minutes).

  4. Add crushed tomatoes and dried herbs. Bring to a simmer.

Simmer the Meatballs
3

  1. Return meatballs to the pan, nestling them into the sauce.

  2. Cover and simmer on low for 30–35 minutes, until cooked through and flavors meld.

  3. 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.

Notes

Elk Meatballs in Tomato Ragù
IngredientsDirections
Visited 1 times, 1 visit(s) today

Leave A Comment