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Posted in Recipes on February 11, 2019
SPAGHETTI AND VENISON MEATBALLS
Spaghetti is super tasty and one of those meals you can't mess up. Trust me... it's why I make it all the time for my family. This quick and easy meal is favorite around our house, and nobody ever walks away complaining. Put that venison in your freezer to use and whip up this family pleasing dish.
Cook Time
15 minutes
Prep Time
25 minutes
Servings
4 Humans
Ingredients
Meatballs
- 1 1⁄2lbs ground venison (we mixed 1/2 pound ground ground pork in with the venison)
- 2 large eggs, slightly beaten
- 1⁄2 cup grated parmesan cheese
- 1⁄3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
- 1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste) 1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
- 1 teaspoon fresh ground black pepper
- 1⁄3 cup milk (can use up to 1/2 cup milk)
- 1⁄2 teaspoon dried oregano (optional, or to taste)
- 1⁄4 cup chopped fresh parsley (or 2 tablespoons dried parsley)
Sauce
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1/2 teaspoon crushed red pepper flakes
- 1 small onion, finely chopped
- 1 cup beef stock, available on soup aisle in market in small paper boxes 1 (28-ounce) can crushed tomatoes
- A handful chopped flat-leaf parsley
- 10 leaves fresh basil leaves, torn or thinly sliced Parmesan cheese
- Crusty bread or garlic bread, for passing at the table
Instructions
Mix all of the ingredients for the meatballs in a large bowl. Once mixed, form into small balls. We did 1” meatballs. Toss the meatballs into a hot pan, coated with olive oil. Brown the meatballs, turning as they cook. Once they are browned on all sides, place them in the oven to finish cooking throughout.
*Add all of the above ingredients into a pan and simmer until the noodles and meat are done. Add salt and pepper to taste.
