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Italian Meatballs
Meatballs made with ground game meat or ground beef
Course
Dinner
Cuisine
Italian
Prep Time
25
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
40
minutes
minutes
Servings
90
small meatballs
Calories
66
kcal
Author
Kathy Berget
Equipment
Large Mixing Bowl
Cookie Sheet
Measuring Cups
Measuring Spoons
Cookie Scoop
Ingredients
4
cups
fresh bread
cut into small pieces
2
cups
milk
4
pounds
ground elk meat
or ground beef
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
1½
Cups
grated Parmesan cheese
US Customary
-
Metric
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.
4 cups fresh bread,
2 cups milk
Add garlic through white pepper. Mix
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
Add in ground meat, mix lightly.
4 pounds ground elk meat
Add Parmesan cheese and mix lightly
1½ Cups grated Parmesan cheese
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:
66
kcal
|
Carbohydrates:
4
g
|
Protein:
5
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
192
mg
|
Potassium:
90
mg
|
Vitamin A:
35
IU
|
Vitamin C:
0.2
mg
|
Calcium:
40
mg
|
Iron:
0.9
mg