Enjoy these deliciously smoked elk meatballs with a beautiful cabernet wine sauce. These elk meatballs are a combination of ground elk and ground pork to deliver a flavor-packed bite.
Place all the meatball ingredients in a large mixing bowl. Using your hands, mix ingredients well. Then form the meat mixture into 2 oz meatballs.
Place the meatballs onto a wire rack and place them in our preheated smoker. Smoke the meatballs at 225℉ for about 60-70 minutes. The meatballs are done when the internal temperature reaches 145℉.
When the meatballs are done, remove them from the smoker and serve with optional Cabernet Sauce.
Optional Cabernet Wine Sauce
In a small saucepan over medium heat, saute chopped onions and garlic in olive oil.
After two minutes, add flour and cook the flour with the onions and garlic for 30 seconds, constantly moving them to avoid burning.
Deglaze the pan with cabernet wine. Then add beef broth and mix well. Lower heat to low and continue to stir the sauce and allow it to reduce about a third. This will take about 10 - 12 minutes. Use salt and pepper to taste.
Once the sauce is done, serve it with your Smoked Elk Meatballs.
Notes
Low Carb & Keto - Use pork rinds in place of the bread and xanthan gum in place of the flour.