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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!