Sunset Elk Meatballs Recipe
Tender elk meatballs glazed in sweet-tart huckleberry barbecue sauce, balanced by spicy peppadew peppers and fresh sunflower sprouts.
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Ingredients
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Elk Meatballs
Huckleberry Barbecue Glaze
Peppadew & Finish
Method
Elk Meatballs
- 1
Soak breadcrumbs
In a small bowl, combine the fresh breadcrumbs and milk. Let soak for 5 minutes until softened.
- 2
Combine meatball mixture
In a large bowl, add the ground elk, soaked breadcrumbs (including any leftover milk), grated onion, minced garlic, egg, Worcestershire sauce, Dijon mustard, smoked paprika, kosher salt, and black pepper. Using your hands or a fork, gently combine until just incorporated — avoid overworking to keep meatballs tender.
- 3
Portion meatballs
Portion the mixture into roughly 1-inch meatballs (about 24 meatballs). Roll lightly between your palms to form even spheres; do not compact tightly.
- 4
Sear meatballs
Heat a large skillet over medium-high heat and add neutral oil. When oil shimmers, add meatballs in a single layer (work in batches to avoid overcrowding). Sear, turning occasionally, until browned on most sides, about 6–8 minutes total per batch. The interior will not be fully cooked — that's fine as they will finish in the glaze.
Huckleberry Barbecue Glaze
- 5
Make glaze
While the first batch of meatballs sears, combine huckleberry jam, ketchup, apple cider vinegar, brown sugar, soy sauce, smoked paprika, and red pepper flakes in a small saucepan. Warm over medium-low heat, stirring to dissolve the jam and sugar. Add 1–2 tablespoons water as needed to reach a brushable, saucy consistency. Simmer gently for 4–6 minutes to meld flavors.
- 6
Finish meatballs in glaze
Once all meatballs are seared and returned to the skillet (or a shallow baking dish), pour the warm huckleberry barbecue glaze over them. Gently toss or spoon the glaze to coat each meatball. Cook together over low heat, turning occasionally, until meatballs reach an internal temperature of 160°F (71°C) and glaze is slightly sticky, about 6–8 minutes. If preferred, transfer to a 375°F (190°C) oven for 6–8 minutes to finish.
Peppadew & Finish
- 7
Prepare peppadews
While meatballs finish, drain and roughly chop the peppadew peppers. If peppers are very juicy, blot excess liquid with a paper towel so they don't thin the glaze.
- 8
Glaze with peppadews
Fold the chopped peppadews into the glazed meatballs for the last 1–2 minutes of cooking so they warm through but retain texture and brightness.
- 9
Dress sprouts
In a small bowl toss sunflower sprouts with the lemon juice and a pinch (about 1/8 tsp) of coarse sea salt to brighten them.
- 10
Plate and garnish
Transfer meatballs to a serving platter or individual plates. Spoon any remaining glaze over the top, scatter the dressed sunflower sprouts across or alongside the meatballs, and sprinkle with the chopped parsley and remaining coarse sea salt to taste. Serve immediately.