How much flavor can you fit into a meatball? You’re about to find out with these bad boys. The mix of venison and pork compliment the parmesan and herb mix to create melt-in-your-mouth meatballs that will have you coming back for more.
- 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)
- 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
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.