Ever have that “Taco Tuesday” roll around in your household and wish you had a different variation of a Mexican-themed dish other than tacos or quesadillas? Look no further – we got you covered with this wild game variation of Mexican-style meatballs.
*recipe derived and modified from delish.com
- 1 1/2 lb. ground elk meat
- 2 c. shredded cheddar or Mexican cheese
- 1/2 c. Italian breadcrumbs
- 1 Tbsp. Italian seasoning
- 3 cloves fresh garlic, minced
- 1 egg
- 1 tsp. cumin
- dash salt/pepper
- 2 Tbsp. olive oil
- 1/2 onion, chopped
- 1, 15 oz. can fire roasted (or plain – your choice) crushed tomatoes
- 1/2 c. sour cream
- dash of red pepper flakes (optional)
- In medium mixing bowl, combine ground elk meat, 1 cup of cheese, breadcrumbs, Italian seasoning, garlic, egg, cumin, salt/pepper, and red pepper flakes (if using). Mix well and then form into meatballs.
- In a large skillet over medium-high heat, heat olive oil.
- Add meatballs to skillet in a single layer and sear 2 minutes on each side.
- Transfer meatballs out of skillet onto a plate.
- Add onion and some additional olive oil to same skillet. Cook until translucent and fragrant, about 5 minutes.
- Stir in crushed tomatoes and sour cream. Bring to a boil and then reduce to a simmer.
- Add meatballs back into skillet. Cook until meatballs are cooked through, about 10-15 minutes, rotating throughout cooking.
- Top with remaining cheese, allow to melt, and ENJOY!