Cranberry Elk Meatballs
These elk meatballs are incredibly easy to make and are the perfect party appetizer!
Servings: 12
Calories: 100kcal
Ingredients
- 1 lb ground elk You can replace with beef, venison, or moose
- 2 large eggs beaten
- 1/2 cup breadcrumbs I use panko breadcrumbs
- 1/8 cup diced onions
- 1 clove garlic minced
- 1 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 1/4 cup heavy cream
- 1 12 oz bottle of chili sauce
- 1 14 oz can jellied cranberry
Instructions
- In a large bowl, thoroughly combine all the ingredients.
- Moisten your hands to prevent sticking and roll the mixture into small, even balls.
- Arrange the meatballs on a wire rack set over a baking sheet. Bake in a preheated oven at 325°F for 25 minutes.
- After a brief cooling period, transfer the meatballs to a large pot. Add the chili sauce and jellied cranberry to the pot and let the mixture simmer over medium heat for 10 minutes, allowing flavors to meld and the sauce heat up.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Use an instant meat thermometer to check the internal temperature. Depending on the size you made your meatballs, you may need to adjust the cooking times slightly.