Submitted By: Texas Wild Game Cooperative, Ingram, Texas
Ingredients:
Meatballs
2 lbs. ground elk meat
2 small grated zucchini
1/2 cup finely chopped onion
1/4 tsp. oregano
1/4 tsp. cumin
3/4 tsp. fresh ground pepper
3/4 tsp. salt
2 beaten eggs
Teriyaki Sauce
2 Tbsp. cornstarch
1/3 cup soy sauce
1/4 cup sugar
1 tsp. grated orange rind
1 clove minced garlic
2 tsp. minced fresh ginger (1/2 tsp. ground ginger)
1/4 cup dry white wine (optional)
2 cups beef broth (2 1/4 cups if wine is omitted)
Instructions:
Place ground elk in a large bowl. Add grated zucchini, chopped onion, spices and beaten eggs. Mix well. Form into one-inch balls. In a pan, blend together cornstarch, soy sauce, sugar, garlic and ginger. Stir in wine and beef broth. Cook, stirring until thickened. When sauce is thick and hot, drop meatballs into it, filling the pan but crowding the meatballs. Reduce heat to medium and let them simmer, covered, about 10 minutes or until done. Remove elk meatballs and add the next batch, cooking each batch until all are done.
At this point, elk meat balls and sauce may be refrigerated or frozen. When ready to serve, heat meatballs and sauce. Garnish with grated orange rind and chopped parsley or chives.
