Maple Planked Elk Meatballs over Asian Noodle Salad

This is both a robust and light dish with some Asian flavors that hit all corners of the pallet.

Tip - If you can’t get wild elk, ground chicken, pork, or beef will all be good substitutes.

Ingredients

Maple Grilling Planks

For the Meatballs

• 1 lb. Ground Elk
• 2 Garlic cloves, minced
• ½ Tbsp. fresh Ginger, grated
• 1 Tbsp. Soy Sauce

For the glaze

• ¾ Cup Sugar
• ½ Cup Rice Wine Vinegar
• 1 Tbsp. Szechuan Peppercorns, ground

For the salad

• 4 Cups cooked Noodles, Chow Mein egg noodles would be best
• 2 tsp. Sesame oil
• 2 Tbsp. Green Onion, thinly sliced
• 1 Carrot, peeled and thinly sliced
• 1/3 Cup shelled Peanuts
• 1 Lime, juiced

Method

1. Soak the planks in hot water for at least 15 minutes, preheat a grill or oven to 400°F.
2. Prepare the glaze. Add the sugar, vinegar, 2 Tbsp. of water, and Szechuan to a pan, bring to simmer and cook for 5 minutes. Set aside to cool.
3. To make the meatballs, combine the elk with the other ingredients and mix well. Roll into balls. You should get about a dozen.
4. Flatten the bottom of each ball slightly to prevent rolling and place them on the grilling planks.
5. Brush the meatballs generously with the glaze and set the planks on the grill, cook for 20–25 minutes, brushing with more glaze every 5 minutes. The internal temp of the meat should be 165°F.
6. To make the salad, toss the noodles with all the other ingredients.
7. Divide the noodles evenly between four bowls and top with the meatballs.