Hole in The Wall Meatballs


Served in a warm crock topped w/ marinara and fresh asiago cheese


1 lb. Ground elk
1 lb. Lean ground beef
2 Eggs, whole
1 1⁄2 tbsp. Garlic, minced
2 tbsp. Shallots, chopped
3 tbsp. Fresh basil, chopped
1⁄4 cup Parmesan, shredded
1⁄4 cup Asiago, shredded
(1⁄2 of that reserved for topping) 1⁄2 tbsp. Black pepper
1 tbsp. Fresh oregano, chopped
1 1⁄2 tsp. Dried basil
1/8 cup Paprika
1 tsp. Garlic powder
6 oz. Marinara, to top
1⁄2 cup Course bread crumb to help bind
• Mix all ingredients slowly together adding the bread crumbs a little at a time until you get a good bind for the ball but don’t over work the meat this will cause them to be tough and chewy.
• Form the meat balls.
• Place on a baking sheet coated lightly with vegetable oil and bake at 350 degrees F. for about 13 minutes or until internal temp is 150 degrees F.
• Place about three or four balls in your crock ( or small baking bowl) top with warm marinara and remaining asiago place back in the oven until cheese is slightly melted.

7677 N. 16th St., Phoenix, AZ, 85020