This classic spaghetti with venison meatballs is a delicious dish to serve on a busy weekday night!
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I have only just discovered that the best way to preserve all of the eggs we are bringing in (we’re still getting over a dozen each day) is to make pasta. I have made so much pasta that my freezer is absolutely overwhelmed with the amount of delicious, homemade noodles that are now taking up residency.
I’ve even perfected my pasta recipe! Which I have to admit, is better than this one.
I do believe I have found the key to true happiness. It’s eating pasta every day. There is nothing more classic than a plate at spaghetti noodles topped with meatballs.
The Venison Meatballs
If you’ve been reading for a while, you know that I praise venison. Besides chicken, it is our main meat source. There are many reasons for that but:
- It’s cheap. Literally free if you exclude hunting or paid out butchering costs!
- It’s healthier! Venison is much leaner than beef and contains less saturated fat.
- I know where it’s from. Our venison comes right from our backyard. What more trusted source is there?
These meatballs are packed with flavour. And whether you are smothering them in barbecue sauce or serving them up on a plate of noodles, they hit the spot every time!
Of course, as always, use what works for you. Ground beef or pork make amazing meatballs!
How to Make the Perfect Tomato Sauce
Now that I am finally growing enough tomatoes to make my own sauce, I have been learning all the sauce making secrets possible. I’m willing to share my two go-to secrets that I’ve learned. Besides using amazing fresh herbs straight from the garden, the two things that have absolutely transformed my tomato sauce from mediocre to amazing are: carrots and roasted garlic.
A small number of carrots adds just the right amount of sweetness to combat the acidity of the tomatoes. Right? Mind blown!
The next secret is obvious, all garlic should be roasted.
What You Need to Make Spaghetti with Venison Meatballs
- Spaghetti Noodles
- Ground Venison
- White Onion
- Garlic
- Breadcrumbs
- Eggs
- Grainy Mustard
- Worcestershire sauce
- Tomatoes
- Carrots
- Tomato sauce
- Salt
- Garlic Powder
- Pepper
- Fresh basil and oregano
How to Make Spaghetti and Meatballs
Let’s start by preparing the meatballs.
Preheat your oven to 350°F and then, in a large bowl, add the venison, breadcrumbs, chopped white onion, egg, mustard, worcestershire and seasonings.
Use clean hands to mix together all the ingredients. When everything is combined, roll out the meat into small balls, the size of golf balls and place them onto a lined baking sheet.
Place the baking sheet into the preheated oven and bake for 25 minutes.
While the meatballs are baking, you can get started on the sauce.
In a large sauce pan or skillet, begin heating the olive oil. Add in the garlic, the rest of the onion and a finely diced carrot. Cook until the onion is soft. Next, add in the diced tomatoes, herbs and tomato sauce.
When the meatballs have finished baking, add them into the skillet with the sauce. Cover the skillet, reduce the heat the low and allow to simmer for 10 minutes.
While the sauce is simmering, fill a large pot with water and bring it to a boil. Cook your pasta according to preference. When the pasta has finished cooking, strain it from the water.
Spaghetti and Meatballs
A tasty classic of spaghetti and meatballs!
Ingredients
For the Meatballs
- 2 lbs ground venison
- 1/2 white onion
- 1/4 cup breadcrumbs
- 1 egg
- 1 tbsp grainy mustard
- 1/2 tbsp worcestershire
- 1/2 tbsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
For the Sauce
- 1 tbsp olive oil
- 1/2 white onion
- 2 cloves crush garlic
- 1 medium carrot
- 1 cup diced tomatoes
- 16 oz tomato sauce
- 1/2 tbsp worcestershire sauce
- 1 tbsp fresh basil
- 1/2 tbsp fresh oregano
- 1 tsp salt
- 1lb dried spaghetti
Instructions
- Preheat oven to 350°F.
- Start by preparing the meatballs.
- In a large bowl, add the venison, breadcrumbs, chopped white onion, egg, mustard, worcestershire and seasonings.
- Use clean hands to mix together all the ingredients.
- When all ingredients are fully incorporated, begin to roll the meat into small balls, the size of golf balls and place them onto a lined baking sheet.
- Place the meatballs into the preheated oven and bake for 25 minutes.
- While the meatballs are baking, it is time to get started on the sauce.
- In a large sauce pan or skillet, begin heating the olive oil.
- Add in minced garlic, the remaining chopped white onion and a finely diced carrot. Cook until the onion is soft.
- Next, add in the diced tomatoes, herbs and tomato sauce.
- When the meatballs have finished baking, add them into the skillet with the sauce.
- Cover the skillet, reduce the heat the low and allow to simmer for 10 minutes.
- While the sauce is simmering, fill a large pot with water and bring it to a boil.
- Cook your pasta according to preference and strain the cooking water.
- Plate the pasta and top with the meatballs and sauce. Sprinkle with grated parmesan, fresh herbs and enjoy!
Plate the pasta and top with the meatballs and sauce. Sprinkle with grated parmesan, fresh herbs and enjoy!
More Dinner Recipes!
Bacon Wrapped Venison Tenderloin
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