“Flavorful, savory, and delicious! These lean and supreme Elk Fennel Meatballs are a bright and light spin on your traditional meatballs. Easy to make, they are the perfect complement to any meal.” -August 2022 Featured Chef, Stephanie Gonzalez
This meatball recipe reinforces Stephanie’s devotion to practical, organic, vibrant, and nourishing meals. As a Holistic Health Coach, Steph’s greatest passion is to help people heal by encouraging them to find lifestyles that fuel their bodies and fulfill their purposes. Join Stephanie as she pursues her journey of healthy living. Flavorful, nourishing, and high-protein, enjoy these elk meatballs with your favorite meal.
Elk Fennel Meatballs
Recipe & Photos By: Stephanie Gonzalez | Holistic Health Coach | Miami Wellness Club®
Lunch/Dinner Recipe | 30 meatballs
Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes
USWM Shopping List: Ground Elk – 2 lbs.
- 2 lbs Ground Elk
- 1 Medium Organic Onion, Finely Chopped
- ½ Organic Fennel Bulb, Finely Chopped
- 1 Organic Red Pepper
- 2 Large Organic Pasture Raised Eggs, Beaten
- ½ cup Organic Fresh Parsley, Chopped
- 4 tablespoons Organic Extra Virgin Olive Oil
- 1 teaspoon Organic Ground Fennel Seed
- 2 teaspoons Celtic or Himalayan Pink Sea Salt
- ½ teaspoon Organic Cracked Black Pepper
- Heat 1 tablespoon of olive oil in a large sauté pan on medium heat. Add the chopped onions and fennel and cook for 2-3 minutes, or until slightly translucent. Remove from the heat to cool.
- In a large mixing bowl, combine the ground elk, eggs, parsley, red pepper, fennel seed, salt, and pepper. Once the chopped onions and fennel have cooled add them to the bowl and use your hands to mix all the ingredients together.
- Shape the elk mixture into small meatballs using a spoon, approximately 1.5 inches in diameter. Make all the meatballs and place them on a sheet of parchment paper.
- Heat a large sauté pan with 3 tablespoons of olive oil on medium heat. Place the first batch of meatballs in the pan, being careful not to overcrowd the pan. Cook the meatballs for 2-3 minutes on one side, then rotate them, so that all sides are browned. The meatballs should cook for 15 minutes total or until the inside is no longer pink. When the first batch is done, transfer to a paper towel and start the next batch, repeat until complete.
- Serve immediately by plating on a bed of greens or complimenting your favorite dish.
Learn more about Stephanie on her Featured Chef Homepage, check out all four of her Featured Recipes, and browse our entire Discover Blog for delicious recipes and health-related articles.
Stephanie Gonzalez of Miami Wellness Club® is a Certified Holistic Health Coach, Wellness Entrepreneur, Natural Foods Chef, and Believer in All Things Possible. Steph fosters healing from the inside out, addressing root causes to promote restoration and liberation. She specializes in acne, allergies, adrenal fatigue, gut health, life purpose, mindfulness & meditation, weight loss, and women’s health.