Venison Meatballs

Bring a touch of the wild to your Sunday dinner. These meatballs combine lean ground venison with savory herbs and a hint of parmesan, simmered slowly in a rich marinara until tender. Whether they’re topping a mountain of pasta or shared as hearty sliders after a long day in the field, they are a simple, soulful way to honor the harvest and feed your kin.

Ingredients

Meatballs

• 1/2 lb ground venison

• 1/2 lb fatty ground meat (beef or pork)

• 1 large egg

• 1/4 cup bread crumbs

• 1 garlic clove, minced

• 1.5 teaspoons oregano

• 1.5 teaspoons dried basil

• 1/4 cup parmesan cheese (optional)

Sauce

• 24 oz of marinara sauce

Directions

1. Combine ingredients, except olive oil, in a large bowl.

2. Mix well until all ingredients are well-distributed.

3. In a large sauce pan, add tomato sauce over medium-low heat.

4. Heat olive oil in a separate skillet over medium heat.

5. Working in batches, add meatballs in a single layer to the skillet. Brown all sides and transfer to tomato sauce.

6. Simmer meatballs in tomato sauce until they are cooked through, 20-25 minutes.

7. Enjoy! Serve over pasta, with bread, or on their own.