Ingredients for Pesto Elk Meatballs
- Ground Elk
- Pesto Sauce
- 1/4 cup grated Parmesan cheese
- 1 large egg
- Plain Breadcrumbs
- Garlic Powder
- Red Pepper Flakes
- Salt And Pepper
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How to Make Pesto Elk Meatballs
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 1 lb ground elk meat, 1/2 cup pesto, 1/4 cup grated Parmesan cheese, 1 egg, 1/4 cup chopped red onion, 1 clove minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gradually add 1/2 cup breadcrumbs, mixing gently with your hands until just combined. Do not overmix.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Place remaining 1/4 cup breadcrumbs in a shallow dish.
- Shape the meatball mixture into 1-inch meatballs.
- Roll each meatball in the breadcrumbs, ensuring they are evenly coated.
- Arrange the meatballs on a lightly greased or parchment-lined baking sheet.
- Bake for 20 minutes, then flip the meatballs and bake for another 10-15 minutes, or until cooked through and golden brown.
- Remove from oven and let rest for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
1g
Fat
14g
Carbs
1g
