Ingredients:

  • 1 lb ground venison
  • 0.5 lb ground pork
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 1 large egg, beaten
  • 6 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 small onion, finely diced
  • 1 tsp dried oregano
  • 0.5 cup dry red wine
  • 2 tbsp butter
  • 1 lb spaghetti

Instructions:

  1. In a large mixing bowl, combine ground venison, ground pork, ricotta, Parmesan, Panko, beaten egg, 3 cloves of minced garlic, and parsley. Mix gently by hand to avoid overworking the meat. Shape into 1.5-inch spheres.
  2. Heat olive oil in a 12-inch cast-iron skillet over medium-high heat. Sear meatballs in batches for 2-3 minutes per side until a mahogany crust forms. Remove meatballs and set aside on a plate.
  3. In the same skillet, sauté the diced onion until translucent. Stir in the remaining 3 cloves of minced garlic and tomato paste, cooking for 2 minutes.
  4. Deglaze the pan with red wine, then stir in crushed tomatoes and dried oregano. Simmer the sauce on low heat.
  5. Add the seared meatballs back into the sauce and simmer until cooked through and tender.
  6. While sauce simmers, cook spaghetti in a large stock pot of salted boiling water until al dente. Drain using a colander.
  7. Stir butter into the sauce for a glossy finish. Toss the cooked spaghetti with the meatballs and sauce. Garnish with fresh basil leaves.