Italian Style Meatballs
Servings: 90 small meatballs
- 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
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.
May substitute ground elk for ground venison or ground beef.
Meatballs may be frozen after baked and cooled.
Calories: 66kcal | Carbohydrates: 4g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 192mg | Potassium: 90mg | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 0.9mg