Primal Blends in the Kitchen: Elk Albondigas with Buffalo-Milk Queso Fresco

This recipe is part of a series highlighting Amaranth’s Primal Blends, featuring elk and bison. These blends include 10–30% nutrient-rich organ meats—such as heart, liver, and kidney—offering added protein, essential micronutrients, and a deeper, more complex flavor, while remaining highly versatile in everyday cooking.

Primal Blends can be used 1:1 in place of ground beef in any recipe. Unlike standard lean ground beef, these blends deliver a richer and more layered taste profile. Elk or bison provides a mild gaminess, and the organ meats contribute subtle iron-forward notes that pair particularly well with robust spices, herbs, and sauces.

With these qualities in mind, I set out to explore flavors that complement the blends’ unique characteristics. The result is these Mexican-inspired meatballs, or “albondigas,” which marry warm spices with hearty, grounding ingredients to create a satisfying dish.

Why Albondigas Work So Well with Primal Blends

In this recipe, warm spices like cinnamon, clove, cumin, and chipotle are used to complement the iron-rich depth of the elk blend, while breadcrumbs, buffalo milk, parmesan, and beef tallow help balance the lean nature of the meat and keep the meatballs juicy and tender.

This dish uses all Amaranth-sourced ingredients and works equally well as:

• a comforting weeknight supper

• a hearty appetizer

• a dish to bring to a family gathering or potluck

Serve these albondigas with spaghetti noodles, steamed rice, crusty bread, or warm tortillas for a truly satisfying meal.

A Meeting of Mexican & Italian Traditions

These albondigas aren’t a random fusion — Mexican and Italian cuisines share many similarities in philosophy. Both are deeply rooted in local, seasonal ingredients and rustic, nourishing food. The main difference between traditional Italian meatballs and Mexican albondigas lies in the sauce, where Mexican versions often include root vegetables like potatoes or carrots to make the dish more filling and nutrient-rich.

Fun fact: the beloved Caesar salad — often associated with Italy — was actually created in 1924 by Caesar Cardini in Tijuana, Mexico, proving that culinary crossovers have always existed.

These meatballs are inspired by techniques and ingredients from both cuisines, resulting in a dish that feels familiar, comforting, and a little bit special.

Elk Albondigas with Fresh Buffalo-Milk Queso Fresco

Recipe by Tristan Guilbeault

Dietary notes: Nut-free, can be made lactose-free
Total time: 1 hour 5 minutes
Serves: 6–8

Ancestral Meatball Mix

• 1 lb Amaranth Primal Blend (elk used here)

• 1/4 large white or yellow onion, finely diced

• 2 slices old bread, chopped

• 1 cup buffalo milk

• 3 cloves garlic, minced

• 1/2 bundle parsley, chopped (reserve some for garnish)

• 1 egg

• 1/2 cup grated parmesan

• 2 tbsp beef tallow (optional)

• 1 tsp salt

• 1 tsp freshly cracked black pepper

• 1 tsp whole cumin seeds, toasted

• 1 tsp oregano

• 1 tsp cinnamon

• 1/2 tsp ground chipotle

• 1/4 tsp ground clove

• All-purpose flour (for coating)

Salsa Roja

• 1 × 28 oz can crushed tomatoes

• 2 small or 1 large Agria potato, finely diced

• 3/4 large onion, small dice

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 2 tsp chipotle in adobo

• 1 tsp freshly cracked black pepper

• 1 tsp salt

Instructions

1. Prepare the meatball mixture.
   Cut the bread into small 1 cm cubes (the staler the better) and place in a bowl with the buffalo milk to soak. Finely dice the onion (or grate it), chop the parsley, mince the garlic, grate the parmesan, and toast the cumin seeds in a dry pan over medium-low heat until fragrant.

2. Mix the meatballs.
   In a large bowl, combine the Primal Blend, soaked bread and milk, onion, garlic, parsley, egg, parmesan, beef tallow (if using), salt, pepper, toasted cumin, oregano, cinnamon, chipotle, and clove. Using your hands, gently mix until just combined. Shape into medium meatballs, about 1 inch in diameter.

3. Coat and brown the meatballs.
   Place flour in a bowl and lightly coat the meatballs on all sides. Heat olive oil in a medium or large pot over medium heat. Working in batches, brown the meatballs on all sides for 3–4 minutes per batch. Remove and set aside.

4. Build the salsa roja.
   In the same pot, reduce heat to medium-low and add the remaining diced onion and minced garlic. Sauté for about 5 minutes until softened. Add the salt, black pepper, chipotle in adobo, and diced potatoes, stirring to coat. Cook for 1 minute.

5. Simmer the sauce.
   Add the crushed tomatoes to the pot. Fill the empty can with 1 cup of water, swirl to loosen any remaining tomato, and add to the sauce. Stir well, cover, and simmer for 5 minutes.

6. Finish cooking the meatballs.
   Gently add the browned meatballs back into the sauce. Reduce heat to low, cover, and simmer for 20 minutes, or until the meatballs are fully cooked through and the potatoes are tender.

7. Serve.
   Spoon meatballs and sauce into bowls and finish with fresh parsley and crumbled buffalo-milk queso fresco (See Below). Serve with crusty sourdough, spaghetti noodles, steamed rice, or warm tortillas.

Buffalo Milk & Homemade Queso Fresco

Ingredients

• Buffalo milk

• 5 tbsp lemon juice

• 1 tsp salt

• Cheesecloth

Instructions

1. Heat milk to 180°F (or gentle simmer). Remove from heat, add lemon juice and salt.

2. Let curds form, then cool 30 minutes–2 hours.

3. Strain through cheesecloth and hang or drain until desired texture is reached.

4. Season to taste. Use crumbly for queso fresco or moisten with whey for ricotta-style texture.

Don’t Toss the Whey

The liquid left behind from cheese-making, known as whey, is a nutritional powerhouse. Use it to:

• blend smoothies

• boil pasta for silkier noodles

• bake bread or doughs

• boost fermentation

• brine meats

• or even reduce it into a caramel

Reducing food waste while adding nutrition is always a win.

Why Organ Meats Matter

Amaranth’s Primal and Ancestral blends are inspired by traditional eating practices where organ meats were valued first. Indigenous peoples across North America consumed heart and liver immediately after the hunt, believing these organs carried strength, vitality, and resilience.

Heart is rich in iron, zinc, selenium, and B vitamins, while liver delivers exceptional levels of vitamin A, B12, folate, copper, and iron. These nutrients are often missing in modern diets — and Primal Blends make them accessible in an approachable, flavourful way.

Substitutions & Storage

• Swap elk for bison, beef, chicken, or turkey Primal Blends

• Use fattier beef and skip the tallow if desired

• Substitute potatoes with carrots, parsnips, or sweet potatoes

• Store leftovers up to 10 days in the fridge