Venison Meatball Spaghetti

Venison Meatball Spaghetti

Makes 12 to 20 meatballs. Recipe is by Dr. Tooley Towns, who says this is his children’s favorite dish.

1 lb. venison

1 lb. pork

1/2 cup chopped onions

1/2 cup chopped bell pepper

6 or 7 garlic cloves, divided

Tony Chachere’s Original Creole Seasoning

1 raw egg

Italian bread crumbs

2 (28-oz.) cans tomato sauce

1 (6-oz.) can tomato paste

1⁄3 cup chopped onion

1⁄3 cup chopped bell pepper

1 tsp. crushed red pepper flakes

1 tbl. Italian seasoning

2 bay leaves

2 to 3 tbls. grated Parmesan cheese

Cooked spaghetti

1. Grind venison and pork. Season with 1/2 cup onions, 1/2 cup bell pepper, 3 or 4 minced garlic cloves and a little Tony’s seasoning. Add the raw egg and just enough Italian bread crumbs to keep the meat together when formed into loose-textured meatballs.

2. Bake meatballs in a 350-degree oven until brown.

3. On the stove top in a large sauce pan, prepare sauce by mixing tomato sauce and tomato paste. Mince the remaining 3 garlic cloves and add to the sauce along with 1⁄3 cup onion, 1⁄3 cup bell pepper, red pepper flakes, Italian seasoning and bay leaves. Add Parmesan cheese to thicken the sauce.

4. After the sauce heats, place meatballs into the sauce and cook for 30 to 40 minutes. Serve over spaghetti.