Ingredients

• 1.5 lbs ground elk (or venison or beef)
• 1/2 cup finely minced purple onion
• 2 TBSP minced garlic
• 1 tsp Italian seasoning
• 1 tsp oregano seasoning
• 1 TBSP chives
• 1 egg
• 1 tsp salt
• 1/4 tsp black pepper
• Olive oil for cooking

Directions

• Combine all ingredients in a bowl (minus oil) and mash together with your hands
• Roll into balls and place in the fridge for 25 minutes (chilled meatballs are easier to handle)
• Once they are chilled, heat a few TBSP of oil in a saucepan over medium heat
• Re-roll any meatballs that may have lost their shape (they really shouldn’t), and place as many as you can fit in your pan
• Sear and brown on all sides and then reduce heat and cook an additional 10 minutes (internal temp should be 165 using a meat thermometer)
• Continue until all meatballs are cooked
• Add to your favorite spaghetti, noodles, sauce, over rice, etc
• Enjoy! 

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