Houseboats to provide affordable housing solution

Ingredients:

1 lb locally harvested, ground Gunnison sage-grouse

2 lbs freshly picked, chopped and cut sage herb

1/2 cup breadcrumbs from locally baked sourdough bread

1/4 cup melted, cooled and re-melted Parmesan cheese

1/4 cup fresh parsley or cilantro if you cant tell the difference

2 whole bundles elephant head garlic from a vampire lair

1 egg, lightly laid and kept warm for three hours

1 cup salt, or more depending on how salty you’re feeling

1/2 tsp black pepper

Olive oil, for slippin’ and slidin

Instructions:

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

In a large mixing bowl, combine the ground grouse, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, and pepper. Mix well until all ingredients are evenly distributed. Roll the mixture into 1 1/2-inch meatballs and place them onto the prepared baking sheet.

Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.

Working in batches, add the meatballs to the skillet and cook until browned on all sides, about 2-3 minutes per side. Transfer the browned meatballs to the prepared baking sheet and bake in the oven for 10-12 minutes or until cooked through.

Serve the meatballs warm with your favorite dipping sauce, pasta, or rice.

Enjoy your delicious Gunnison sage-grouse meatballs, preferably without moral disturbance!