Mainly known for being a main, meatballs also make a great appetizer! Here, we have made them with ground elk to make them full of a unique flavour. We also lightened them up with quinoa to make sure they are gluten free. So enjoy these popable little bites that are ready in under 30 mins!
500g ground elk (we got this from Urban Butcher)
3/4 cup cooked quinoa
1 tbs garlic powder
2 tbs smoked paprika
1 tbs onion powder
1 tbs smoked salt (I used hickory salt, but you can use any other smoked salt, or even regular salt)
1 tbs pepper
Preheat the oven to 425F and prep a baking sheet by lining with tinfoil. In a medium size bowl, combine all of the ingredients. Mix thoroughly until all combined and roll into 1.5 in balls. Space the balls out evenly on the baking sheet. Bake for about 20 mins or until 160F in the center.
Once fully cooked, place a toothpick in the center of each meatball and plate. Serve immediately on their own or with a sauce (great with barbecue sauce).