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Sagebrush & Parmesan Grouse Meatballs

Delicious game bird meatballs made from grouse.

Wild Cheff products needed for this recipe:

Ingredients

  • 4 boneless grouse breasts, skin removed (1/2 lb.)
  • 1 tsp. of Wild Cheff Sagebrush Spice Blend
  • 1/2 small onion, diced
  • 2 tbsp. of Parmesan cheese, fresh grated
  • 1 tsp. of pine nuts
  • 2 fresh cloves of garlic, minced
  • 1 organic egg, scrambled
  • 4 tbsp. of Wild Cheff Blood Orange Olive Oil
  • (Note: Add small amount of bread plain breadcrumbs if needed if mixture is too loose.)

Instructions

  • 1. Place 2 tbsp. of Wild Cheff Blood Orange Olive OIl into medium saute pan and cook onion, garlic and pine nuts over medium heat for approx. 5 minutes until onion is softened and cooked. Set aside and cool.
  • 2. Cut grouse into pieces and grind into burger by placing into meat grinder or food processor and pulsing.
  • 3. Remove ground meat and mix in large bowl with other ingredients.
  • 4. Form meat mixture into 1/2" balls and place on cookie sheet that has been lightly coated with olive oil.
  • 5. Place into preheated 375-degree F oven for 15-20 minutes. Remove and serve.

Instructions

  • 1. Place 2 tbsp. of Wild Cheff Blood Orange Olive OIl into medium saute pan and cook onion, garlic and pine nuts over medium heat for approx. 5 minutes until onion is softened and cooked. Set aside and cool.
  • 2. Cut grouse into pieces and grind into burger by placing into meat grinder or food processor and pulsing.
  • 3. Remove ground meat and mix in large bowl with other ingredients.
  • 4. Form meat mixture into 1/2" balls and place on cookie sheet that has been lightly coated with olive oil.
  • 5. Place into preheated 375-degree F oven for 15-20 minutes. Remove and serve.

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