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Italian Meatballs

November 29, 2017 (Last Updated: February 17, 2020)

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Italian Meatballs made with wild game meat. These meatballs are made using ground elk meat. They are light and full of flavor. 

Meatballs topped with fresh green herbs.

I have finally made the perfect Italian style meatballs.  I’ve made them in the past, but they have always been way too dense to be called good.  These meatballs were so light and tender…and the seasoning…..I think I nailed this one to perfection!

For these meatballs I used ground elk meat.  It’s what we have in the freezer and I use it in place of ground beef in just about every recipe. I also use e;l meat in this Mongolian Beef recipe.

I know not everyone has ground elk….not to worry!  You can use ground beef.  Or you can use an even mixture of ground beef and ground pork.  Traditional Italian meatballs call for a combination of ground beef and pork.

For those of you with hunters in your family, you could also use ground venison.

Three Italian meatballs on a small white plate with a fork.

Wild game is very lean, so trying to keep these meatballs tender and moist is tricky.  But I figured out a couple of techniques!  These techniques work for whatever type of meat you use.

How to make meatballs

  • First I used very small fresh bread crumbs soaked in milk.  Next,  once the meat is added to the mixture, try not to over work the meat.  Just mix it until the seasoning is well incorporated.
  •  Then let it rest for a bit and give it one final mix before forming the meatballs.
  •  For shaping the meatballs, I used a small scoop.  It forms perfect, consistent sized meatballs.
  • Last, I baked at 400 degrees for exactly 15 minutes.  I actually didn’t think they were cooked through until I split one in half to check. Depending on the size of your meatballs, I would start at 15 minutes, check to see if they are done.  If not, bake for 5 more minutes and check again.  Over cooking will dry the meatballs out.
  • For the bread crumbs, you want fresh bread, not dried.  I used some day old hamburger buns  from my homemade buns.  I love using up all the leftover food I have and I also love using food that I know what’s in it.
  • You can use any kind of bread.  Keep in mind that you might want to use something mild tasting.  A heavy wheat or rye will be tasted in these meatballs.  Also if you are using a crusty artisan bread, you might want to remove the crust.  I think it would be difficult to soften the tough crust typical on an artisan bread.

What type of meat can I use when making meatballs?

I used ground elk meat. You can also use a lean ground beef or ground turkey.

Italian Style Meatballs sitting on a white plate with marinara sauce.

Cooked meatballs can be used for spaghetti in tomato sauce.  I placed these in hot marinara sauce about 10 minutes before serving so the meatballs were heated through.

You don’t want over cooked meatballs.  Just enough time in the sauce to reheat them. These would also be awesome in meatball sandwiches!

Can I freeze meatballs?

Yes, these meatballs can be frozen. Once cooked and cooled, the meatballs can be placed in a single layer in a freezer bag and frozen for future use.

I often like to make a double batch and freeze several for later. There’s nothing better than having ready made meatballs whenever you need them.

Meatballs piled into a white bowl and topped with fresh basil.

Another meatball I also make is cocktail meatballs! These are perfect for serving as an appetizer!

Don’t forget to PIN for later!

Meatballs sitting on top of tomato sauce and topped with shredded cheese.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my wild game recipes.

Italian Meatballs

Italian Meatballs

Kathy
Italian Style Meatballs
5 from 2 votes
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dinner
Cuisine Italian
Servings 90 small meatballs
Calories 66 kcal

Ingredients
  

  • 4 cups fresh bread (cut into small pieces)
  • 2 cups milk
  • 4 pounds ground elk meat
  • 4 cloves crushed garlic
  • 1 Tablespoon dried oregano
  • 1 Tablespoon fennel seeds
  • 1 Tablespoon dried basil
  • 2 teaspoons onion powder
  • 1 Tablespoons salt
  • 1 Tablespoon white pepper
  • 1 1/2 Cups grated Parmesan cheese

Instructions
 

  • Put bread crumbs into a large bowl Pour milk over top and let sit until fully absorbed. If bread is still dry, add a bit more milk.
  • Add garlic through white pepper. Mix
  • Add in ground meat, mix lightly.
  • Add Parmesan cheese and mix lightly
  • Use small scoop to form meatballs. Place on a lightly sprayed tray.
  • Bake at 400 degrees for 15 minutes. Check to make certain they are cooked through.

Notes

May substitute ground elk for ground venison or ground beef.
Meatballs may be frozen after baked and cooled.  

Nutrition

Calories: 66kcalCarbohydrates: 4gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 15mgSodium: 192mgPotassium: 90mgVitamin A: 35IUVitamin C: 0.2mgCalcium: 40mgIron: 0.9mg
Keyword meatballs made with elk meat, meatballs with Italian seasoning, wild game meatballs
Tried this recipe?Leave a comment and let me know what you think.

 

 

 

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19 Comments

  • Reply
    Suzi
    February 10, 2018 at 5:32 pm

    5 stars
    I tried and tried to make meatballs out of ground turkey, but they failed each time. This recipe was a success!!!! Thank you!

    • Reply
      Kathy
      February 10, 2018 at 6:28 pm

      Hooray! Turkey is a lot like elk meat – both are really lean. I’m so glad you tried this with ground turkey and that it worked out perfectly! I’m doing the happy dance! 🙂

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