1 Tbs Lowry’s seasoning salt
1 Tbs Worchestershire sauce
1 large egg
1 tsp granulated garlic
2 tsp cumin
1 large clove garlic, chopped
fresh ground pepper (to taste)
1/4 cup (give or take) breadcrumbs
1 tsp olive oil
Put the elk meat and the egg into a bowl. Add all the spices and chopped garlic and mix with your hands. This will be pretty wet. Add bread crumbs and mix until the meat becomes “sticky”. This will help your meatballs stick together. Roll the meat into balls (whatever size you’d like). Put the olive oil in a frying pan and get it hot. Cook all the meatballs on medium-low until completely cooked through. (Cut into one to make sure they are done.) Usually, a nice dark brown color will mean the meat is fully cooked, but you could always use a thermometer if you prefer.