Sunday, 13 May 2018

Italian Meatballs




(Can be done with moose, venison, or other red meat)

-2 lbs venison
-⅓ cup breadcrumbs
-½ cup milk
-1 head of garlic
-2 onions
-1 teaspoon salt
-⅓ cup Parmesan cheese
-1 tablespoon herb de provence
-1 teaspoon pepper
-1 tablespoon parsley flakes
-2 eggs
-Tomato sauce
-Bay leaf
-Pasta

Combine milk and bread crumbs and let stand 20 minutes

Finely dice onions and garlic

Combine ⅔ of garlic and onion with venison, salt, pepper, Parmesan, and herbs with eggs and breadcrumbs

Roll into small balls (golf ball size)

Bake 425 for 15 minutes

Saute remaining onion and garlic and then add tomato sauce and bay leaf. Season to taste.  Simmer for 20 minutes.

Add meatballs to tomato sauce.

Serve with pasta.



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