PREP TIME: 30 min
COOK TIME: 4-6 hours
SERVES: 6
MAIN INGREDIENTS
- 1 lb. ground elk
- ½ lb. ground pork
- 2½ lbs. red potatoes, washed and cut into quarters
- 1 egg
- 2 garlic cloves, minced
- 1 onion, finely diced
- 1 tsp salt
- ½ tsp pepper
- ¼ cup breadcrumbs
- ¼ cup dill, finely chopped + 3 full sprigs for garnish
- ¼ cup parsley, finely chopped
- 2 tbsp butter + 4 tbsp for frying
- 1 tbsp all-purpose flour
- 2 cups beef stock
- 1 cup heavy cream
TOPPING INGREDIENTS
- Fresh dill sprigs
- Crème fraîche or sour cream
- Green peas, thawed
- Lingonberry jam
PREPARATION
Add quartered potatoes to a slow cooker such as a Crock‑Pot.
In a large mixing bowl, add diced onion, ground elk and pork, salt, pepper, breadcrumbs, egg, chopped dill, chopped parsley and minced garlic. Once ingredients are well combined, form meatballs about the size of a golf ball.
Melt 4 tbsp of butter in a skillet on medium to high heat, add meatballs and fry until browned but not fully cooked. Fry on all sides in batches to not overcrowd the pan.
Transfer meatballs, including the juices, to slow cooker on top of the potatoes.
To make gravy, melt 2 tbsp of butter over low heat in the same skillet used to make the meatballs. Slowly whisk in flour. When fully incorporated, add the stock and slowly bring to a low simmer while continuously stirring. Add the heavy cream, mix, then pour over meatballs and potatoes in the slow cooker.
Cook on high for 4 hours or low for 6 hours.
Serve with fresh dill sprigs, a dollop of sour cream or crème fraîche, a spoonful of peas and lingonberry jam.