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!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C), or if pan-frying, heat a skillet with 2 tablespoons of olive oil over medium heat.

Step 2

In a large mixing bowl, combine the ground elk meat, pesto, breadcrumbs, grated Parmesan, egg, minced garlic, salt, and black pepper.

Step 3

Mix the ingredients lightly with your hands until just combined, being careful not to overwork the mixture as it can make the meatballs tough.

Step 4

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.

Step 5

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.

Step 6

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).

Step 7

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.

Step 8

Remove the meatballs from the oven or pan and let them rest for 2-3 minutes before serving.

Step 9

Serve the Pesto Elk Meatballs warm as an appetizer, over pasta, or alongside a fresh salad. Enjoy!

Nutrition Facts

Serving size	(661.3g)

Amount per serving	% Daily Value*
Calories	1398.6

Total Fat 71.3g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 560.7mg	0%
Sodium 2552.5mg	0%
Total Carbohydrate 39.1g	0%
Dietary Fiber 2.7g	0%
Total Sugars 4.2g
Protein 145.4g	0%

Vitamin D 53.8IU	0%
Calcium 410.2mg	0%
Iron 19.8mg	0%
Potassium 1873.9mg	0%

*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.

Source of Calories

Fat: 46.5%

Protein: 42.2%

Carbs: 11.3%