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Home Ground Venison Recipes / Venison Mince Recipes

Juiciest Venison Margherita Meatball

Venison Margherita Meatball
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If you know someone who is curiously apprehensive about trying venison meat, this venison Margherita meatball recipe is for them. Hearty, juicy, and flavorful meatballs served in a thick Margherita inspired sauce–these are guaranteed to satisfy you.

Venison Margherita Meatball

Juiciest Venison Margherita Meatball

Gretel ShawGretel Shaw
This venison margherita meatball is packed with flavors that you will definitely love. Check out the easy recipe here.
5 from 1 vote
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Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine American
Servings 8 people
Calories 983 kcal

Ingredients
 
 

Meatball Ingredients

  •  
    3 pounds ground venison (minced venison)
  •  
    1 pound pork fat
  • Ripe Yellow Onion On A White Background1 medium yellow onion - quartered
  • Garlic3 cloves garlic - minced
  •  
    2 cups Panko crumbs
  • Decanter Of Milk2 cups milk
  • Chicken Egg2 medium eggs
  • Oregano Dried In Wooden Bowl Over White2 teaspoons dried oregano
  • Wooden Bowl Of Salt25 grams salt
  • Ground Black Pepper Pile, Paths, Top3 grams ground black pepper
  • Green Basil10 leaves basil
  • Rosemary3 sprigs rosemary
  • Oregano Dried In Wooden Bowl Over White1 sprig dried oregano
  •  
    1 tablespoon vinegar
  • White Wine Swirling In A Goblet Wine Glass, Isolated On A White Background⅓ cup white wine

Sauce Ingredients

  • Ripe Yellow Onion On A White Background1 medium onion - diced
  • Garlic5 cloves garlic - minced
  • Glass Bowl Of Olive Oil Isolated On White Background2 tablespoons olive oil
  • Tomatoes28 ounces tomatoes - diced
  • Green Basil10 leaves basil
  • Wooden Bowl Of Salt1 teaspoon salt
  • Ground Black Pepper Pile, Paths, Top½ teaspoon ground black pepper
  • Oregano Dried In Wooden Bowl Over White1 ½ teaspoon dried oregano
  • Rosemary1-2 sprigs rosemary
  • Spoon With Tomato Paste Isolated On White Background5 ½ ounces tomato paste

Instructions
 

Meatball Instructions

  • Make sure the venison meat and pork fat are extremely cold. I usually work with partially frozen meat because it’s easier to cut and grind.
  • Cut the meat, pork fat, and onion into chunks large enough for your meat grinder. Add them to a large bowl with the minced garlic, oregano, salt, pepper, rosemary, and chopped basil leaves. Mix the everything with your hands until the spices are evenly distributed on the chunks of meat and fat.
  • In another bowl, combine eggs and milk. Add the panko crumbs and set the bowl aside to do its thing.
  • Grind the meat, fat, and onion chunks. I prefer using medium grind, but you can vary this depending on texture preferences.
  • Take the bowl of ground bear meat and mix in the wine, vinegar, and wet panko crumbs. Mix with your hands. If your hands aren’t hurting from the cold at this time, the meat is probably too warm.
  • Place the mixture in the fridge to cool down for 15 to 20 minutes while you start the sauce preparation.
  • Form the meatballs using your hands and set them aside on a tray.
  • Take a large frying pan or cast-iron skillet and fry the meatballs in a thin layer of olive oil.
  • Once they begin to pull together, flip them and cook on the other side. Continue flipping every few minutes until the internal temperature reaches 160 degrees Fahrenheit.
  • Fry the meatballs in batches. Do not crowd the pan. Set them aside on a sheet or plate as you go.

Sauce Instructions

  • Use olive oil or butter to caramelize the onions in a large dutch oven.
  • Add all of your remaining ingredients and bring to a boil. Reduce heat and allow to simmer for 15 to 20 minutes.
  • Taste the sauce and adjust salt level based on personal preference.
  • Add the fried meatballs to the bottom of the dutch oven and use a large spoon to cover them in the sauce gently. Let the sauce to simmer for another 10 minutes.
  • Serve with spaghetti.

Nutrition

Calories: 983kcalCarbohydrates: 26gProtein: 45gFat: 77gSaturated Fat: 30gPolyunsaturated Fat: 8gMonounsaturated Fat: 31gTrans Fat: 0.004gCholesterol: 238mgSodium: 1940mgPotassium: 1215mgFiber: 4gSugar: 10gVitamin A: 1372IUVitamin C: 21mgCalcium: 181mgIron: 7mg
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