Venison Meatball Spaghetti Venison Meatball Spaghetti Dr. Tooley Towns April 17, 2013 Comments 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.