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Antelope Meatballs

This is a super easy and tasty recipe! The addition of pork tames the flavor of the antelope.
Prep Time30 mins
Cook Time20 mins
Smoke Time20 mins
Total Time1 hr 10 mins
Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: Antelope, Dinner, Wild Game
Servings: 16 Meatballs
Author: TetonTrekker


  • Treager Smoker
  • Manual Food Processor
  • Microplane® Adjustable Fine Grater
  • Large bowl
  • Garlic press
  • Mix 'n Chop
  • Large Scoop (1.5 oz)
  • RockCrok Grill stone



  • 1 LB Ground Antelope
  • 1 LB Pork Sausage


  • ½ Cup Parmesan Cheese Freshly Grated


  • 3 Cloves Garlic Pressed
  • 1 Medium Onion OR - 1 TBSP Onion Powder

Baking and Spices

  • TBSP Pampered Chef Italian Seasoning Mix Item Number: 9719
  • 2 TSP Ground Pepper
  • TSP Sea Salt
  • 1 TBSP Dried Parsley Flakes Or ¼ cup fresh chopped


  • Cup Italian Bread Crumbs Or plain bread crumbs and increase the Italian herbs by ½ TBSP


  • 2 TSP Worcestershire Sauce


  • Chop the onion in the Manual Food Processor into small pieces.
  • Grate the Parmesan Cheese
  • Combine all ingredients in a large mixing bowl, using a garlic press to press garlic directly into the bowl.
  • Mix well with the Mix 'N Chop.
  • Scoop into 2" meatballs onto the RockCrok Grill Stone.
  • Bring the Treager to smoing temurature, 160º, and smoke for 20 minutes.
  • Turn treager up to 350° and cook until done through, about 20 minutes. Do not overcook, the meatballs will contunue to cook on the hot stone after you take them off the grill.


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