Ingredients
The following ingredients have 45 Servings
- 1 lb ground elk meat (or substitute beef or bison)
- 8 oz spicy Italian sausage (- we use the Isernio's brand from Trader Joe's)
- 1/4 onion (- diced very small)
- 1-1/2 Tbsp minced garlic
- 6 small mushrooms (- diced very small (about 1-1/2 cups))
- 2 eggs
- 2 Tbsp fresh parsley (- diced small)
- 3 Tbsp almond flour
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp apple cider vinegar
- 1/4 cup coconut aminos
- 1/4 cup dijon mustard
- 2 Tbsp blackstrap molasses ((you can substitute honey if that's what you have on hand))
- 1/4 tsp red pepper flakes
- 1/2 tsp arrowroot flour
Instruction
- Preheat your oven to 375 degrees.
- Mix all of the meatball ingredients together in a large bowl. Use your hands and make sure that everything is really mixed together well.
- Shape the meat into small meatballs and place them on a large baking sheet. I used about 1 Tbsp for each meatball for a small, bite-sized appetizer style meatball.
- Once all of the meatballs are made, place the baking sheet in the oven to cook for 30 minutes.
- When the meatballs have about 10 minutes of cooking time left, go ahead and start the sauce.
- Place a small pot over medium heat and add in all of the ingredients except for the flour. Mix the sauce well and allow it to heat up.
- When the sauce is just about to bubble, add in the flour. It will thicken up the sauce a bit and make it perfect for dipping. Turn down the heat to low and let the sauce simmer until the meatballs are done.
- Serve the meatballs and sauce with some toothpicks for dipping and enjoy!
