Spicy Elk & Beef Cambozola Melts

Ingredients

• 1 lb ground elk
• 1 lb ground beef (80/20 blend)
• 4 oz Cambozola cheese, chilled and cut into 16 small cubes
• 2 large eggs, beaten
• 1 cup pork rinds, crushed into a fine dust
• 3 tbsp Salted Perfection Fort Worth Select Blend

Instructions

1. Preheat your air fryer to 375°F (190°C). We want a hot chamber to sear the meat quickly without drying out that lean elk.
2. Place the pork rinds in a food processor or a sturdy bag and crush them until they are a fine powder. This is crucial—Tony's laws say no crunchy surprises inside the meat, so make sure it is basically flour.
3. In a large mixing bowl, combine the ground elk, ground beef, beaten eggs, the pork rind dust, and the Salted Perfection Fort Worth Select Blend. Mix this gently with your hands just until combined. Do not overwork the meat, or it will get tough.
4. Divide the meat mixture into 16 equal portions. Flatten a portion in your palm, place a cube of cold Cambozola cheese in the center, and fold the meat around it. Roll it between your hands to seal it perfectly so the cheese stays inside where it belongs.
5. Arrange the meatballs in the air fryer basket in a single layer, ensuring they are not touching. You may need to do this in two batches depending on the size of your basket.
6. Cook for 10 to 12 minutes, shaking the basket gently halfway through cooking to ensure even browning.
7. Remove the meatballs and let them rest for 3 minutes before serving. This allows the juices to redistribute and the molten cheese to settle slightly.
8. Serve immediately while hot and spicy. DUNZO!