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Special Equipment
1 x 4 oz (120 mL) ice cream scoop
1 plank ½ inch (1.25 cm) thick, 12 x 8 inches (30.5 x 20.3 cm) soaked in water for a minimum of 1 hour
Meat thermometer
Ingredients
2 lbs (1 kg) ground elk
2 tbsp (30 mL) softened butter
1 cup (250 mL) finely diced sweet onion
6 cloves garlic, minced
1 cup (250 mL) hickory sticks
1 tbsp (15 mL) Dijon mustard
½ cup (125 mL) chopped fresh herbs (parsley, dill, oregano, dill, rosemary) your choice
1/3 cup (80 mL) grated parmesan cheese
8 cubes of smoked cheddar cheese
Salt and freshly ground pepper to taste
Instructions
In a large bowl combine ground elk, butter, onions, garlic, hickory sticks, Dijon mustard, chopped fresh herbs and parmesan cheese. Season to taste with salt and pepper. Using the ice cream scoop, scoop into 8 flat-bottomed balls. With your finger, poke a hole in the center of each elk meatball. Insert one cheese cube and cover with ground elk. Repeat with remaining balls.
Tip: Pack the ice cream scoop firmly with the elk, this will remove most of the air in the mixtures and them from falling apart.
Remove plank from water and pat dry with paper toweling. Brush lightly with a little vegetable oil and season the plank with a little salt n pepper
Place the elk meatballs in a single line evenly spaced along one side of the plank, leaving an inch border from the edge of the plank. Cover and refrigerate to rest for 1 hour.
Fire up your grill to 350-425°F (176-218°C).
Place planked meatballs on the grill, close lid, and plank for 10 minutes. The plank will start to smoke and crackle. Reduce heat to medium to medium low and continue to cook meatballs for 20-30 minutes longer until the meatloaf balls are fully cooked and still juicy, and the cheese filling is melting.
Remove from grill and allow to rest for 10 minutes
