Pesto Elk Meatballs
Elevate your dinner table with these irresistibly savory Pesto Elk Meatballs, a unique twist on a classic favorite. Made with lean, protein-rich ground elk meat and infused with the bold, herby flavors of pesto, these meatballs offer a gourmet experience that's surprisingly easy to prepare. A hint of Parmesan cheese, the crunch of Italian-style breadcrumbs, and the aromatic kick of garlic bring balance and depth to every bite. Whether baked to perfection or seared for a crispy exterior, these tender, flavorful meatballs are ready in just 35 minutes, making them perfect for a quick weeknight meal or an elegant appetizer. Serve them over pasta, alongside a crisp salad, or as a standout main dish to impress your guests!
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Recipe Information
Ingredients
- 1 pound Ground elk meat
- 3 tablespoons Pesto (store-bought or homemade)
- 0.333 cup Italian-style breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (for frying or baking sheet)
Instructions
Preheat your oven to 400°F (200°C), or if pan-frying, heat a skillet with 2 tablespoons of olive oil over medium heat.
In a large mixing bowl, combine the ground elk meat, pesto, breadcrumbs, grated Parmesan, egg, minced garlic, salt, and black pepper.
Mix the ingredients lightly with your hands until just combined, being careful not to overwork the mixture as it can make the meatballs tough.
Form the mixture into golf-ball-sized meatballs, about 1 to 1.5 inches in diameter. You should end up with approximately 12-14 meatballs.
If baking, line a baking sheet with parchment paper or lightly grease it with olive oil. Arrange the meatballs on the sheet with a bit of space between each one.
Bake the meatballs in the preheated oven for 18-20 minutes, or until they are cooked through and reach an internal temperature of 160°F (71°C).
If pan-frying, place the meatballs in the hot skillet in batches to avoid overcrowding. Sear them on each side until browned, about 3-4 minutes per side, then reduce the heat to medium-low and cook for an additional 5 minutes, or until the internal temperature reaches 160°F.
Remove the meatballs from the oven or pan and let them rest for 2-3 minutes before serving.
Serve the Pesto Elk Meatballs warm as an appetizer, over pasta, or alongside a fresh salad. Enjoy!
Nutrition Facts
Calories |
1399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 2552 mg | 111% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 410 mg | 32% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
