Use an ice cream scoop to help you form meatballs that are about golf ball size. Ingredients Meatballs 1 1⁄2lbs ground venison (we mixed 1/2 pound ground ground pork Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder. in stock pot place olive oil and saute onions until tender, add tomatoes, garlic, seasons and mushrooms let simmer. * Add all of the above ingredients into a pan and simmer until the noodles and meat are done. In a large bowl, combine the first four ingredients. He really only eats spaghetti because he knows I love it (insert mushy awwwww here). Drain the meatballs on a plate lined with paper towels, and keep warm. Jar Spaghetti Sauce 1 pound Pasta Combine the ingredients from venison through the milk, (first 9 ingredients) in a bowl and mixing together. They’re perfect for … Blue Enamel Dutch Oven (Blue). fry or bake meatballs until done. Heat one tablespoon of butter in a large pan over high heat. FOR THE PASTA: Bring 6 quarts of water to a boil in a large pot, and add 2 T. of salt. add 1/2 cup water to pan turn up oven to 450* for 25 more minutes. In a large bowl, combine the egg, bread crumbs, water chestnuts, soy sauce, ginger and garlic. Crumble Firstly, preheat the oven to 180c then place the Venison Meatballs in for 15-20 minutes in an oven dish. Transfer meatballs to a 3-qt. I served this one with Venison Meatballs and garlic bread for a terrific meal. The squash substitute for the pasta cuts down on carbs, while the venison contains about one sixth the amount of saturated fat that beef does. Pour equal amounts of vegetable and olive oil into a large (12-inch) skillet to a depth of 1/4 inch. 65.4 g Prep Time: 10 minutes Cook Time: 25 minutes Ready In: 35 minutes Ingredients: Drain the meatballs on a plate lined with paper towels, and keep warm. (I used two pans to speed my process along. whisk eggs in bowl. You’d never know from the taste that it’s only 146 calories! at 400* for 20 minutes. In a large bowl, combine the bread cubes, beef, eggs, garlic, Pecorino Romano cheese, parsley, toasted pine nuts, salt, and pepper, and mix with your hands to incorporate. Brown the meatballs, turning as they cook. FOR THE MEATBALLS: In a shallow bowl, cover the bread cubes in water for a minute or two. I typically serve venison meatballs with spaghetti sauce, but I’ve also used BBQ sauce as well. 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. Preheat the oven to 375 F. Heat the olive oil in a skillet over medium-high heat and add the onion. dry-age steaks for a very special occasion. Stir in the parsley, and serve with spaghetti, sprinkling with parmesan to finish. Mix together the venison, chopped onion, egg, flour and herbs until well combined or use your pre-made meatballs. It’s really not all that hard to make, but you have to do it right. If you wish to substitute other meats, I would recommend 1 pound venison and 1 pound substituted meat. You’re about to find out with these bad boys. Saute for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Reduce to simmer for 30 minutes, or an hour if you’ve got it, until almost as thick as oatmeal. Serve these saucy venison meatballs over spaghetti or pasta. This dish is going to take you about 20 minutes to prepare, and maybe an hour to cook. So my daughter and I came up with this for dinner. The Seasoning Blends are my Italian Seasoning, and my own special version of … A Silpat made with only venison these meatballs hold together well put basil onion! Used venison here, it ’ s only 146 calories oil until golden brown and. Take you about 20 minutes to prepare, and a crisp salad a little worried they would like! 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