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Note: This recipe is not exclusive to Dall Sheep and can be applied to any other ungulate.

These Meatball sliders are super simple, easy, and sure to please even the pickiest eater. Here’s what you need:

  • •2 lbs ground Dall sheep (or venison, elk, buffalo—really any lean game meat)
  • •1/3 pound pork fat
  • •10 cloves garlic
  • •1 cup bread crumbs
  • •1 dozen slider buns or small dinner rolls
  • •½ lb provolone cheese, sliced thin
  • 2 eggs, beaten
  • •32 ounces crushed tomatoes
  • •salt and pepper
  • •oil

Grind your meat and fat together and mix into burger form. This is a meat-to-fat ratio for a fairly lean burger; you can also use whatever burger mix you like. For this recipe I like to grind garlic right into my meat mixture. Mix eggs and bread crumbs into mixture.

Make ¼ lb patties from your burger and shape them into big, thick, half-burger/half-meatball-looking monsters. Salt and pepper them liberally and brown them in oil in batches. When all are browned, put them all back in the pan and cover the whole lot with crushed tomatoes. Let these simmer and bubble on low until they are cooked through.

In the meantime, cut your buns and place them on a cookie sheet. Cover with sliced provolone and toast in the oven until cheese is melted and buns are toasted. Put a ball on each bun and add another scoop of tomato sauce.