Duration
30 minutes
Serves
4
Meatballs are a staple in our house, and I’d be willing to bet they’re a hit in yours, too. I love this garlicky, all-purpose version because it’s versatile, forgiving, and works well with most wild game. You can use ground goose, turkey, feral pig, or whatever you have in the freezer.
While these meatballs are right at home with spaghetti and red sauce, they don’t have to stop there. They’re just as good tucked into warm pita with tzatziki, simmered into a simple soup, or served on their own as an easy weeknight protein. One solid recipe with a lot of ways to use it!
Ingredients
- 1 lb. ground wild game
- 1 large egg, beaten
- 3 garlic cloves, minced
- ½ cup breadcrumbs
- 2 tbsp. minced shallot
- 1 tbsp. minced fresh parsley
- 1 tsp. coarse sea salt
- ½ tsp. cracked black pepper
- ½ tsp. dried oregano
Also works with
Preparation
- Make The Meatballs: Combine all the ingredients in a large bowl and mix until evenly combined. Roll the mixture into golf ball-size meatballs and set them aside on a baking sheet until ready to cook. The meatballs can be formed up to 2 days in advance and stored in an airtight container in the refrigerator, or frozen for up to 6 months.
- To Cook: Heat a large skillet over medium-high heat. Add about 1 tablespoon of oil and swirl to coat the bottom of the pan. Once hot, lay each meatball down, leaving a little space in-between. Let them brown on the bottom side and then flip.
- Reduce the heat to medium-low and let the meatballs cook for another few minutes until brown. Give the pan a shake to roll the meatballs around and cook, shaking the pan, so that they’re brown on all sides and cook all the way through.
- Serve hot with your favorite pasta and sauce, tucked into a pita, or added to soups and stews.
Sign In or Create a Free Account
Related
Recipes
Wild Game Meatballs
(0)
Recipes
Agrodolce Meatballs
(0)
Recipes
Meatballs with Tabbouleh Salad
(0)
Meatballs are a staple in our house, and I’d be willing to bet they’re a hit in yours, too. I love this garlicky, all-purpose version because it’s versatile, forgiving, and works well with most wild game. You can use ground goose, turkey, feral pig, or whatever you have in the freezer.
While these meatballs are right at home with spaghetti and red sauce, they don’t have to stop there. They’re just as good tucked into warm pita with tzatziki, simmered into a simple soup, or served on their own as an easy weeknight protein. One solid recipe with a lot of ways to use it!
Ingredients
- 1 lb. ground wild game
- 1 large egg, beaten
- 3 garlic cloves, minced
- ½ cup breadcrumbs
- 2 tbsp. minced shallot
- 1 tbsp. minced fresh parsley
- 1 tsp. coarse sea salt
- ½ tsp. cracked black pepper
- ½ tsp. dried oregano
Also works with
Preparation
- Make The Meatballs: Combine all the ingredients in a large bowl and mix until evenly combined. Roll the mixture into golf ball-size meatballs and set them aside on a baking sheet until ready to cook. The meatballs can be formed up to 2 days in advance and stored in an airtight container in the refrigerator, or frozen for up to 6 months.
- To Cook: Heat a large skillet over medium-high heat. Add about 1 tablespoon of oil and swirl to coat the bottom of the pan. Once hot, lay each meatball down, leaving a little space in-between. Let them brown on the bottom side and then flip.
- Reduce the heat to medium-low and let the meatballs cook for another few minutes until brown. Give the pan a shake to roll the meatballs around and cook, shaking the pan, so that they’re brown on all sides and cook all the way through.
- Serve hot with your favorite pasta and sauce, tucked into a pita, or added to soups and stews.
Reviews