Venison Meatballs and Sauce

Venison Meatballs and Sauce

 This is a great way to use up some of the ground venison or “moose burger” that seems to stay in the freezer a little longer than it probably should.  And, besides… everyone loves spaghetti and meatballs.  Or, rigatoni and meatballs… or, penne and meatballs… or… or…

These babies freeze well, so don’t be afraid to double up on the recipes below and make a big batch of ’em.  (Texan for “them.”)  The recipe below will make about a dozen really big balls (stop your gutter thinking right now), but if you like your balls a little smaller, well, then I guess, Einstein, you’d have more than a dozen, right?

Ingredients for the Meatballs :

  • 1 pound of ground venison or moose burger
  • 1/4 pound of ground pork (optional but I think you’ll love it)
  • 1/2 cup small dice white or yellow onion
  • 1 tbsp dry basil
  • 1 tbsp dry oregano
  • 1 tbsp Worchestershire sauce
  • 1 egg
  • 1/2 cup bread crumbs (moisten with milk to make the meatballs really moist)
  • 1/2 tsp salt
  • 1 tsp coarse cracked pepper

Mix all the ingredients in a large bowl, then mold the mixture into big balls.  Or, little balls.  Which ever type turns you on the most.  Brown them on medium high heat on the stove top.  You’ll need a little oil because venison is quite dry as compared to store bought ground beef.  Finish them in the oven at 350 F for about 10 – 15 minutes.  Check them to make sure they cooked through.  A cast iron pan works great for this!

Tomato Sauce  

  • 1 – 28 ounce can of crushed tomatoes

Or use the same amount of plumb tomatoes, peeled and mashed.  To peel tomatoes, remove the stem and cut a small “X” in the bottom end.  Submerge them in boiling water for 45 seconds.  The peels should come right off starting at the X you cut.  Use a paring knife.  Don’t harpoon your thumb…

  • 1 – 5 1/2 ounce can of tomato paste
  • 1/2 cup white wine
  • 1 tsp salt
  • 1 tbsp dry basil
  • 1 tbsp dry oregano
  • 1 tbsp sugar
  • 3 cloves of minced garlic
  • A dash of hot sauce or a pinch of red pepper flakes (optional)

Cook on medium low heat for about 20 minutes or so.

Serve with your favourite pasta.  Garnish with fresh basil if you have any.

Do it!

“Pound ‘er down!”

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