Stuffed Elk Meatballs

• 1 lb ground elk
• 1/3 cut plain bread crumbs
• 1 egg
• 1 Tbsp. Worcestershire sauce
• 1 tsp salt
• tsp black pepper
• tsp garlic powder
• 1 tsp Italian seasoning
• Fresh mozzarella
• Favorite spaghetti sauce

Combine first eight ingredients. Mix well. Cut mozzarella into cubes or balls about the size of a small walnut. Pat a small amount of the elk mixture into a flat circle. Completely cover the cheese ball with the meat. Brown on all sides in small amount of olive oil.

Drop meatballs in simmering spaghetti sauce. Cook until heated through, about 5 minutes. Serve over favorite pasta.