Asian Style Elk Meatballs: A Perfect Party Appetizer from A 12 Gauge Girl

From Forest to Food
Courtesy of Lindsey - A 12 Gauge Girl

Asian Style Elk Meatballs

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
20-25 meatballs


For the Meatballs
1 pound ground elk
1 cup panko bread crumbs (more as needed)
1/4 cup fresh chopped parsley
1 teaspoon nutmeg
2 tablespoons milk
1 egg, beaten
Salt and pepper to taste

For Hoisin Sauce
3/4 to 1 cup hoisin sauce
1-2 tablespoons rice wine vinegar
1 tablespoons soy sauce
1 teaspoon sesame seed oil
2 cloves garlic, minced
1 teaspoon ground ginger
1 tablespoon honey


For Meatballs
Preheat the oven to 400. For easier clean up, line a baking sheet with aluminum foil.
In a large bowl, mix together the ground elk, panko bread crumbs, parsley, nutmeg, milk, beaten egg, and salt and pepper. Use your hands to thoroughly incorporate all the ingredients. If meatballs seem to wet, add more panko. If meatballs feel to dry, add more milk.
With around a tablespoon size scoop of meat, rolls the meatballs and place on the baking sheet.
Bake in oven for 12 minutes, until meatballs are browned.

For Hoisin Sauce
Turn the slow cooker on low.
In a large bowl, whisk together the hoisin, rice vinegar, soy sauce , sesame seed oil, garlic, ginger, and honey. Taste to see if it is as sweet or salty as you desire. If you want it a bit sweeter, add a little more hoisin or honey. If you want things a bit saltier add a little more soy sauce. If you want more acid, add a little more vinegar.
Once things taste how you want it, pour the bowl into the crock pot. Add the meatballs.
Allow meatballs to cook in crock pot for ten minutes before serving so everything is evenly warm. Garnish meatballs with sesame seeds and serve using toothpicks!

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