I rarely use venison meat, and last weekend, I tried making spaghetti meatballs. This spicy meatball pasta is a delicious recipe if you love the gamey flavour and spicy food.
- 2 pounds of ground venison
- 1 cup of seasoned bread crumbs
- 1 egg
- 1 pound of spaghetti
- 6 ounces of portabello mushroom caps
- 1 onion
- Minced garlic
- 6 leaves of fresh sage
- Ground sage, salt, pepper, thyme, oregano, and nutmeg
- 1 pint of cream
- 5 tablespoons of unsalted butter
- So to start with, add the meat into a bowl along with half of the diced onion, salt, the egg, breadcrumbs, thyme, oregano, sriracha, and nutmeg. Most people call the fun part for the part, but honestly, I would rather not. Get your hand messy, mixing the meat mixture to incorporate it all. You generally want to use your hands because you get a better feel for how incorporated the mixture is and if it needs more bread crumbs. However, it should be fine if you are following my steps.
- Test the meat mixture to make sure you like the taste. To do this, you can take a small amount of the mixture and pan sear it. In this case, the mixture comes out to have just a slight heat on the back end but otherwise a pleasant savoury taste.
- Take about 3 or 4 tablespoons of the mixture and roll them into meatballs. Pretty straight forward and they make about 20 meatballs, and they are about an inch or so in diameter.
- Preheat the oven to 375 degrees and get a big pot of water boiling. Get a stainless steel pan (all steel, handle and all) and get it on high heat with some oil. Once the oil is hot, sear off the meatballs and stick the whole pan in the oven for 15 minutes. If you don’t have a stainless steel pan that can do this, you can transfer them to a baking pan, but you have to be quick to keep them from cooling.
- While roasting in the oven, get the pasta in the boiling water and salt it.
- Then in a separate pan, melt the butter and brown it. Browning butter is just cooking until it turns brown over medium heat.
- Then put the garlic, salt, pepper, and another half of the diced onion into the mixture and cook it until it is translucent.
- Add the sage and sliced mushrooms, cooking it until it was tender. Finally, I added the cream and reduced it by half, adding some ground sage to fortify the flavour.
- When the sauce is about one-fourth reduced, get the meatballs out of the oven and set them aside. Then, just before the sauce is done, drain the pasta.
- Pour the sauce and meatballs atop the drained pasta.
- Serve and enjoy!