1 ¼ lb. ground elk or veal
½ lb. ground pork
½ medium onion, fine chopped
2 tbsp. butter
2 tbsp. honey
1 tbsp. cream
1 tbsp. chopped flat leaf parsley
1 tbsp. kosher salt
½ tsp. white pepper
Sauté chopped onion in butter on medium to low heat for 4 minutes or until tender.
Combine ground elk, pork and sautéed onion in a large mixing bowl.
Combine honey, egg, cream, parsley, salt & pepper in a small mixing bowl.
Combine wet ingredients with meat, mix by hand until wet ingredients are incorporated but be careful not to over mix.
Pre-heat oven to 400 degrees.
Make approximately 30 meatballs (about 1 oz. each) from the mix.
Place the meatballs on parchment or baking paper on a baking sheet about 1" apart.
Bake for approximately 5 minutes until the edges of the meatballs begin to brown.
Remove from sheet pan and place in sauce.