Elk & Mushroom Meatballs

Meatballs are definitely a food that my crew can get on board with. It doesn’t matter if I serve them with spaghetti, mashed potatoes, or barbecue sauce, they will always come running to the table for dinner! These Elk and Mushroom Meatballs are soon to become a comfort food favorite. They are so tender, flavorful, and easy to make. As a bonus, they are a great way to get more veggies in!

If you are wanting to make these meatballs gluten free, I would suggest using gluten free panko, but ground oats will work fine. However, the panko will result in a more tender meatballs.

Note – You can also make larger batches of these and freeze them to use later

Elk & Mushroom Meatballs

  • Servings: 24 meatballs
  • Difficulty: easy
  • Print

1 pound ground elk

8 ounces mushrooms, finely chopped (in food processors or by hand)

1/2 cup grated parmesan cheese

1/2 cup panko bread crumbs (gluten free, regular, or sub ground oats)

1 teaspooon garlic powder (or 4 cloves fresh minced)

1/2 teaspoon onion powder

1 teaspoon Italian seasoning

2 teaspoons dried parsley

1 teaspoon kosher salt

1/2 teaspoon cracked black pepper

1 egg


Preheat oven to 425 degrees. In a large mixing bowl, combine all ingredients until evenly blended and the egg in incorperated. Use a small scoop to meatballs that are roughly 1 1/2 inches. Place the meatballs onto a greased or parchement lined sheet pan. Bake for 20 minutes or until the tops have browned and the meatballs are cooked through.

Serve with your favorite pastas, mashed potatoes and gravy, or dipping sauces!

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