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.
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.
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.
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.
Serve over spaghetti, soft polenta, or buttered egg noodles
Garnish with fresh basil, Parmesan, and a drizzle of good olive oil
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.
4 servings