Spaghetti Sauce and Venison Meatballs

  • Yield: 6 servings


Spaghetti Sauce:
3/4cup chopped onion
2-- garlic cloves, minced
1tablespoon olive oil
1 1/2cups water
1-- (16-ounce) can tomato sauce
1-- (12-ounce) can tomato paste
1/4cup minced fresh parsley
1/2tablespoon dried basil
1/2tablespoon dried oregano
1teaspoon salt
1/4teaspoon pepper
Venison Meatballs:
1 1/2pounds ground venison
2-- eggs, lightly beaten
1cup soft breadcrumbs
3/4cup milk
1/2cup grated Parmesan cheese
2-- garlic cloves, minced
1teaspoon salt
1/2teaspoon pepper
2tablespoons olive oil


  1. For the sauce, saute the onion and garlic in the olive oil in a Dutch oven over medium heat.  Add the water, tomato sauce, tomato paste, parsley, basil, oregano, salt and pepper.  Bring to a boil; reduce heat and simmer, covered, for 1 hour.
  2. For the venison meatballs, combine the ground venison, eggs, breadcrumbs, milk, cheese, garlic, salt and pepper in a large bowl and mix well.  Shape into 1 1/2-inch balls.  Arrange on a baking sheet and refrigerate for several hours or freeze for 15 to 20 minutes.  (This chilling is the secret to keeping the meatballs intact as they cook.)
  3. Heat the olive oil in a large skillet over medium heat.  Brown the meatballs all over and add to the sauce.  Simmer for about 30 minutes, stirring occasionally.  Stir gently to avoid damaging the meatballs.  Serve over spaghetti.

Recipe reprinted with permission from South Carolina Outdoor Press Association’s Wild Fare and Wise Words (Columbia, South Carolina, 2005).