Julie Cyr – Elk Meatballs Recipe Leave a reply

Mar 04, 2019 by Rob Endsley
Field-to-Table contributor Julie Cyr in-studio on the Outdoor Line to dish out some of her delicious and always-interesting wild game recipes.

Packed with fresh herbs and spices, this flavorful meatball recipe is inspired by the flavors of Morocco.  Traditionally served on pasta, I think it’s too good to confine to noodles.  Serve the meatballs and sauce on its own or as a meal with spaghetti squash, rice cauliflower, or spiralized zucchini.  From the tomatoes to the garlic and spices, this dish has so many heart healthy ingredients that it’s my favorite pick for weeknight dinners.


2 tablespoons olive oil

½ yellow onion, diced

3 garlic cloves, minced

1 pound ground elk hamburger

1 cup fresh herbs, finely chopped (here, I use mint, parsley and cilantro)

Kosher salt

1 egg

½ teaspoon cumin

¼ teaspoon cinnamon

1 28-ounce can crushed tomatoes

1 cinnamon stick

1 sprig rosemary

Prep + Cook

  1. Start the meatball mixture
    • Peel and thinly slice the onion.  Chop half and set aside.
    • Finely press and mince the garlic.
    • Coarsely chop the herbs.
    • Crack the egg into a small dish and set aside.

      In a medium bowl, add ground elk, herbs, salt, egg, and spices and use a fork to mix well.  

      Using a spoon, scoop out a golf ball sized amount of the mixture and shape into meatballs.

  2. Cook the Meatballs and Sauce

    Heat a Dutch oven over medium high heat.  Add the olive oil and start frying the meatballs in batches, cooking for 4-5 minutes on each side.  Remove to a plate while you work in batches.  After the meatballs are browned, add the can of crushed tomatoes, cinnamon, rosemary, salt and pepper to the pot, making sure to scrape up the browned bits.  Add the meatballs back to the Dutch oven cover and simmer for 15 minutes.


Spoon the meatballs and sauce onto individual plates.  Serve with rice cauliflower, spiralized zucchini noodles, or Spaghetti squash.

Julie Cyr
Outdoor Line Contributor

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