Elk Meatballs with Sauce


By: April Knoll

Meatballs: 2 LB ground elk 4 TBSP bread crumbs 2 eggs slightly beaten 1 TSP salt 1 CUP finely chopped onions 1 CUP finely chopped green pepper 1 TSP garlic powder 1 TSP mustard powder Sauce: Directions: 6 TBSP butter or margarine 2 TBSP flour ½ CUP beef stock 2 CUP half and half Mix meatball ingredients and shape into small balls. Place in shallow pan. Broil until browned, turn once. Drain fat. Taste the soy sauce. Brands vary, and if the soy sauce is very salty, reduce the marinating time to 30 minutes. For the sauce: Bring the sauce ingredients to a boil, stirring constantly. Add salt and pepper to taste. Add 1/8 TSP ground nutmeg. Cook over low heat 10 minutes until thickened. Pour over meatballs.