Venison Meatballs with Tomato Sauce

This is lovely served with fresh baked bread and a robust red wine!

Ingredients

Sauce
3/4 cup chopped onion
2garlic cloves, minced
1 tablespoon olive oil
1 1/2 cups water
 (16-ounce) can tomato sauce
(12-ounce) can tomato paste
1/4cup minced fresh parsley
1/2 tablespoon fresh basil
1/2 tablespoon dried oregano
1/ 2  cup red wine
1/2  teaspoon salt
1/4 teaspoon pepper
Venison Meatballs
1 pound ground venison
1/2 pound ground pork
2eggs, lightly beaten
1 cup  seasoned breadcrumbs
3/4 cup milk
1/4 cup grated Parmesan cheese
1/4 cup  grated Romano cheese
garlic cloves, minced
1   teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil

Instructions

  1. For the sauce, saute the onion and garlic in the olive oil in a Dutch oven over medium heat.  Add the water, wine, tomato sauce, tomato paste, parsley, basil, oregano, salt and pepper.  Bring to a boil; reduce heat and simmer, covered, for 1 hour.
  2. For the venison meatballs, combine the ground venison, pork, eggs, breadcrumbs, milk, cheese, garlic, salt and pepper in a large bowl and mix well.  Shape into balls.
  3. Heat the olive oil in a large skillet over medium heat.  Brown the meatballs on all sides and add to the sauce.  Simmer for about 1 hour, stirring occasionally.
  4. Serve over Tagliatelle or Fettuccine Pasta with freshly grated Parmesan and Romano, freshly cracked black pepper and fresh basil leaves.

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