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Two Ways with Meatballs

Here’s a basic meatball recipe followed by two very different sauces to serve them in. Both feed 3-4 people.

Ingredients

For the meatballs

  • 500g Wild and Game venison mince
  • 1 egg, beaten
  • 2 slices white bread whizzed in a food mixer to make fine breadcrumbs
  • 1 onion finely chopped
  • 3 cloves of garlic, minced
  • 2 tsp dried Italian herbs
  • Salt and pepper

Instructions

For the meatballs

  1. Fry the onion and garlic until soft
  2. Tip into a bowl and add the other meatball ingredients except the olive oil
  3. Stir until thoroughly combined
  4. Shape into balls

For the sauces

Venison meatball stroga-not

This skit on classic stroganoff transforms it into an Italian-style pasta sauce.

Ingredients

  • 1 portion of meatballs as described above
  • 200g chestnut mushrooms, finely sliced
  • 1 onion
  • 2 garlic cloves
  • Knob of butter
  • A glug of olive oil
  • 3 tsp Dijon mustard
  • 100 ml brandy
  • 1 tsp sugar (or to taste)
  • 2 generous tsp smoked paprika
  • 500ml beef stock
  • 300 ml soured cream
  • 1 heaped tsp cornflour
  • 75 g parmesan, finely grated

Instructions

  1. Heat the olive oil in a pan and fry the meatballs until browned and fully cooked – about 10-15 minutes.
  2. Remove from pan.
  3. Add a bit of butter and olive oil if extra fat is needed and fry the onion and garlic for a few minutes until the onion is translucent.
  4. Add the mushrooms and cook until they are soft.
  5. Stir in the mustard and mix thoroughly.
  6. Add the brandy and cook for a few minutes until most of the liquid has evaporated.
  7. Add the smoked paprika and cook for a minute.
  8. Include the stock and then remove from the heat and stir in the soured cream
  9. Mix the cornflour with some water and stir into the sauce, heating it gently until it thickens
  10. Add the meatballs and cook gently for 5-10 minutes
  11. Remove from the heat and stir in the Parmesan.
  12. Add sugar and seasoning to taste.
  13. Serve with pasta of your choice – pappardelle is ideal.

Venison meatball marinara

 

Ingredients

  • 1 portion of meatballs as described above
  • 1 onion, diced
  • 2-3 cloves of garlic, minced
  • 1 tsp mixed dried Italian herbs
  • 1 tsp sugar
  • Salt
  • Pepper
  • 250 ml chicken stock
  • 2 tbsp tomato puree
  • 2 tins chopped tomatoes

Instructions

  1. Using the pan that you cooked the meatballs in, fry up the onion and garlic.
  2. Add the herbs, tomatoes, tomato puree and stock.
  3. Stir until combined.
  4. Add the meatballs to the sauce.
  5. Cook for 20-30 minutes, adding a little more stock if needed.
  6. Add salt, sugar and pepper to taste.
  7. Serve with pasta of your choice – pappardelle works very well.
Keep an eye on our recipes section of the website for more delicious recipes to be added.
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