Spaghetti and Venison Meatballs (Oamc)
- Ready In:
- 1hr 20mins
- Ingredients:
- 24
- Serves:
-
8
ingredients
-
Meatballs
- 453.59 g ground beef
- 453.59 g ground venison
- 118.29 ml fine chopped onion
- 2 garlic cloves, finely minced (large ones)
- 4.92 ml salt
- 2.46 ml pepper
- 2 eggs
- 118.29 ml milk
- 118.29 ml breadcrumbs
- 2.46 ml parsley
- 2.46 ml basil
- 2.46 ml thyme
- 9.85 ml Worcestershire sauce
- minced mushroom stems
-
sauce
- 226.79 g mushrooms, sliced stems removed for meatballs
- 226.79 g tomato sauce
- 2 (1587.57 g) can crushed roma tomatoes
- 793.78 g can petite diced tomatoes
- 4 garlic cloves, finely minced
- 118.29 ml chopped fine onion
- 14.79 ml dried basil
- 14.79 ml salt
- 4.92 ml olive oil
- 453.59 g pasta
directions
- in stock pot place olive oil and saute onions until tender, add tomatoes, garlic, seasons and mushrooms let simmer.
- in large bowl place all ingredients (except bread crumbs) and mix very well to distribute the garlic and onion.
- add bread crumbs a little at a time and mix making sure that the meat will stick together, add more crumbs or torn bread if needed.
- make into balls that suit your size.
- fry or bake meatballs until done. for frying use a cast iron heavy skillet with a tiny bit of oil if necessary to prevent sticking.
- bake on a rack to help with dripping removal. at 400* for 20 minutes. add 1/2 cup water to pan turn up oven to 450* for 25 more minutes.
- put meatballs in sauce and simmer 30 minutes meanwhile cook pasta in hot salted water according to box directions.
- serve with garlic bread and a crisp salad a little vino if ya want.
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RECIPE SUBMITTED BY
Shawn C
Clarksville, Tennessee
SAHM enjoy collecting and trying different recipes. I prefer to give honest reviews for items I have tried. if I make changes I note them in the review.