Description
Bring restaurant quality to your home with these Venison Meatballs.
Ingredients
Units
Scale
Meatballs
- 1 1/2 lb ground venison (80/20)
- 3/4 cup Italian Breadcrumbs
- 3/4 cup Parmesan cheese
- 3 garlic cloves chopped
- 1/2 cup fresh chopped parsley
- 1 egg
- 1 tablespoon Italian seasonings
Sauce
- 28oz crushed tomatoes
- 2 tablespoons Italian seasonings
- 3 garlic cloves chopped
- 1/2 tomato can of water
- 1 carrot
Instructions
- Mix all meatball ingredients and roll into balls.
- Fry in oil, turning once. Drain on paper towels.
- They don’t have to be done at this point, they are going to simmer in the sauce. Set aside
- Add 2 tablespoons of olive oil and sauté the garlic but don’t burn it.
- Now add the tomatoes, seasoning, and water, and bring to a simmer.
- Add the carrot to the sauce. It will cut the acidity but won’t make it over-sweet. Discard after use.
- Place the meatballs into the sauce and let simmer for an hour, or place in an oven at 325F/180C for an hour.
- For the last 10 minutes, sprinkle mozzarella and Parmesan over the top.
- Serve over pasta or on a sub roll.
Equipment
Cast iron Skillet – Frying Pan
Buy Now →Notes
Created, Prepared, tried, and tested by Vin
You can substitute the venison with beef, pork, or chicken. This is a great recipe for meatballs and sauce.
Nutrition
- Serving Size: 2
- Calories: 278
- Sugar: 6 g
- Sodium: 465.3 mg
- Fat: 12.2 g
- Saturated Fat: 5.1 g
- Trans Fat: 0.5 g
- Carbohydrates: 18.6 g
- Fiber: 3.7 g
- Protein: 24.2 g
- Cholesterol: 83.9 mg
