Growing up I was taught that meatballs should taste like meat. By which I mean, it is important to not over power the meat flavor with herbs and spices. I did not, however, grow up with Elk meat. What better meat to make meatballs with in the Teton Valley than Elk. And why not add a little Grand Teton beer to spice it up a bit.
This recipe is simple and delicious and is intended as a main course. That being said, please feel free to huck them into some home made tomato sauce and enjoy with spaghetti.
Trick: when shaping meatballs in hands make sure to squeeze out air pockets within the ball.
1 lb ground Elk meat
1 12 oz bottle of Bitch Creek ESB
1/2 sweet onion minced
2-3 garlic cloves minced
1/2 green pepper minced
1/2 cup bread crumbs (panko is best)
1/2 Tblsp chopped flat leaf parsley
salt and pepper to taste
In mixing bowl add Bitch Creek to bread crumbs until it has the consistency of wet sand. Set aside.
Sweat peppers, onions and garlic in olive oil on med/low heat until golden brown. Meanwhile, combine meat, egg, parsley, salt and pepper in large bowl. Mix in bread crumbs with hands. And then add the onions, peppers, and garlic.
Shape meat mixture into inch to an inch an a half balls in palms of hands. Once all balls are formed heat a 1/4 of an inch of vegetable or canola oil in a large skillet over medium heat. Add meatballs just before oil begins to smoke. Rotate meatballs until brown on all sides. Test one meatball after 8-9 minutes to desired inside temp.
For Sauce: Remove meatballs and turn heat up to high. Deglaze pan (same one used for meatballs) with more Bitch Creek scrapping bits off bottom of pan as liquid reduces to desired consistency. Add salt and pepper to taste.
Serve with sauteed vegetables, or spaghetti and homemade tomato sauce, or all by its yummy self. Enjoy!