Smoked Elk & Cambozola Stuffed Meatballs

Ingredients

• 1 lb ground elk
• 4 oz Cambozola cheese, cut into 12 small cubes
• 1/2 cup pork rinds, crushed to a fine powder
• 1 large egg, beaten
• 1 tsp kosher salt
• 1–2 tsp Salted Perfection Applewood Smoked Garnishing Salt, for finishing

Instructions

1. Preheat your air fryer to 375°F.
2. In a mixing bowl, combine the ground elk, crushed pork rinds, beaten egg, and kosher salt. Mix by hand until just combined—don't overwork the meat or it gets tough.
3. Divide the meat mixture into 12 equal portions.
4. Flatten each portion in your palm, place a cube of Cambozola in the center, and wrap the meat around it. Seal it tight so the cheese stays inside where it belongs.
5. Place the meatballs in the air fryer basket in a single layer, ensuring they aren't touching.
6. Cook for 10 to 12 minutes, shaking the basket halfway through, until the meat is browned and reaches an internal temperature of 160°F.
7. Transfer to a serving plate and immediately sprinkle with Salted Perfection Applewood Smoked Garnishing Salt while they're hot.
8. DUNZO!