Spaghetti and Venison Meatballs (Oamc)
- Reviews 1
Ready In: 1 hr 20 mins
Serves: 8
Ingredients
Meatballs
- 1 lb ground beef
- 1 lb ground venison
- 1⁄2 cup fine chopped onion
- 2 garlic cloves, finely minced (large ones)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 eggs
- 1⁄2 cup milk
- 1⁄2 cup breadcrumbs
- 1⁄2 teaspoon parsley
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon thyme
- 2 teaspoons Worcestershire sauce
- minced mushroom stems
sauce
- 8 ounces mushrooms, sliced stems removed for meatballs
- 8 ounces tomato sauce
- 2 (28 ounce) cans crushed roma tomatoes
- 1 (28 ounce) can petite diced tomatoes
- 4 garlic cloves, finely minced
- 1⁄2 cup chopped fine onion
- 1 tablespoon dried basil
- 1 tablespoon salt
- 1 teaspoon olive oil
- 1 lb 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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