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1) Heat 2-3 tablespoons olive oil in cast iron skillet over medium-high heat.
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Add diced white onion and 2 diced garlic cloves.
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Cook until onions are soft and translucent, add thyme, rosemary, salt and pepper and then remove from heat.
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Set aside to cool.
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2) In a separate bowl tear bread into small pieces and soak in milk for 5 minutes.
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Squeeze milk from bread and place in another larger bowl.
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Add elk, egg, parmigiano-reggiano, onion mixture and mix with your hands.
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3) Take elk mixture and begin to form meatballs being sure to add a mozzarella cheese ball in the center of each meatball (form the meat around the cheese ball).
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The meatball sizes are up to you.
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You can make them small, medium or large depending on how you want to serve this dish up.
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Place meatballs on a cookie sheet and refrigerate for 30 minutes to an hour.
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4) Add remaining oil to cast iron skillet over medium high heat.
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Place each meatball into skillet and cook on all sides until browned.
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Remove meatballs from pan when browned.
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5) Add 1/2 cup dry red wine to skillet to deglaze pan.
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Add canned tomatoes and 1/4 cup fresh chopped basil.
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Bring sauce to a simmer, add meatballs and reduce heat to low.
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Continue to cook on low heat for 10 minutes.
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For a garnish, you can quickly flash fry some basil leaves in a little oil and serve up with crusty bread or a side of pasta.
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Trust me youll love it!
