Elk and Cabbage Meatballs
This recipe was inspired by my husband’s grandmother’s cookbook. While I never knew her I am blessed to own her cookbook and get to know her through her recipes and the stories in this wonderful book. These are delightfully light and a different spin on the meatball. The last time I cooked this was for Mike’s parents and it was a hit. You can serve this as a main dish or an appetizer.
Elk and Cabbage Meatballs
1 pound of ground elk (you can use any large game)
4 green onions, diced
2 teaspoons of dried parsley
1/2 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of Dijon mustard
2 cups of cabbage, chopped
1 egg
1/2 cup of bread crumbs
2 cups of stock
Preheat the oven to 350 degrees. Grease a casserole pan with olive oil. Mix together all of the ingredients except the stock. Once thoroughly mixed roll into golf ball size balls and then place in the casserole dish. Pour the stock into the casserole dish. Make sure the meatballs are not touching and cover with foil and bake for 35 minutes. While the meatballs are cooking make the below sauce.
Once the meatballs are done top with the sauce and serve. Shown above with Cucumber Salad and Saffron Rice.
Mustard Sauce
1 tablespoons of Dijon mustard
2 cups of stock
1/2 teaspoon of dill
1 tablespoon of corn starch
1 tablespoon of mustard seed
2 tablespoons of chives, chopped
Whisk all of the ingredients together and place in a small sauce pan over med low heat stirring occasionally until sauce thickens. remove from heat and top with the meatballs.
