1 lb ground elk or venison
1 egg
1/4 cup milk
1/2 cup breadcrumbs
1/2 teaspoon salt
1 teaspoon oregano
1 tablespoon fresh parsley
1 teaspoon very finely chopped fresh garlic
1/2 teaspoon fresh ground pepper
1/4 cup grated Parmesan cheese
Directions:
Mix all ingredients in a large bowl by hand.
Use your bare hands for best results.
Roll meatballs to about the size of a golf ball.
Drop raw meatballs into large (I use a stock pot) pot of sauce.
Simmer for about 3 hours.
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