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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 minutes
Cook Time20 minutes
Smoke Time20 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: Antelope, Dinner, Wild Game
Servings: 16 Meatballs
Author: TetonTrekker

Equipment

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

Ingredients

Meats

  • 1 LB Ground Antelope
  • 1 LB Pork Sausage

Dairy

  • ½ Cup Parmesan Cheese Freshly Grated

Produce

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

Baking and Spices

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

Pantry

  • ⅔ Cup Italian Bread Crumbs Or plain bread crumbs and increase the Italian herbs by ½ TBSP

Liquids

  • 2 TSP Worcestershire Sauce

Instructions

  • 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.

Notes

Visit my Pampered Chef Store pamperedchef.biz/travelingtrivet