Greek Meatballs with Venison
User Reviews
5
8 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8 people
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Calories
240 kcal
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Course
Main Course
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Cuisine
Greek
Greek Meatballs with Venison
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This is a riff off traditional spaghetti and meatballs, with a Hellenic touch. It jazzes up one of my favorite comfort foods with a bit more garlic, a bit more sweetness and a chewiness from the bulgur wheat. These are not the fluffy meatballs of an old “red sauce” restaurant, nor the dry orbs that most wild game meatballs become. Any meat works here, by the way. Serve this with spaghetti and grated mizithra cheese, if you can find it. Pecorino or parmesan is just fine, too.
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Ingredients
MEATBALLS
- 1 1/2 pounds venison ground
- 1/2 cup bulgur wheat
- 1/2 cup red onion minced
- 5 cloves garlic minced
- 1/4 cup parsley minced
- 2 tablespoons oregano minced, fresh
- 1 tablespoons salt
- 1 tablespoon black pepper fresh ground
- 1 egg lightly beaten
- 1/2 teaspoon nutmeg grated
- olive oil about 1 cup, for frying
GREEK TOMATO SAUCE
- 1 28- ounce crushed tomatoes canned
- 2 tablespoons tomato paste
- 1/2 onion minced
- 1 anchovy in olive oil, canned
- 1/2 cup red wine Port or Mavrodaphne, sweet
- 1 cinnamon stick
- 1 tablespoon oregano crushed, dried
- salt to taste
Instructions
- Start by getting the meatball mixture ready. Mix all ingredients in a large bowl. Cover and refrigerate for at least an hour to let the bulgur absorb moisture. Two hours is better.
- To make the sauce, drain the olive oil from the anchovies into a large saute pan. Over medium-high heat, saute the onions until they are translucent, about 3 to 5 minutes. Add anchovies, mash in the pan and combine with the onions. Add the tomato paste and stir to combine. Cook this until it turns a deep maroon, about 4 minutes.
- Add the wine and stir to combine. Add the cinnamon stick and bring to a boil. Pour in the crushed tomatoes, combine well and add the oregano and salt. Cook this uncovered over medium-low heat for about 10 minutes. Stir occasionally. If you feel adventurous, run this sauce through a food mill on a medium setting – after you remove the cinnamon stick. Keep warm while you make the meatballs.
- To make the meatballs, take the meat out and knead it until it forms a cohesive mass. Take an ice cream scoop or tablespoon and make your meatballs.
- Heat the olive oil in a large saute pan over medium-high heat. Brown the meatballs well in batches so you don't crowd the pan. Set each browned meatball in the sauce to simmer as they come ready. When they are all in, cover the sauce and simmer gently over low heat for 15 minutes before serving.
Notes
- NOTE: My ground venison always has pork fat ground with it. If yours has no fat in it, you will need to add some. I'd recommend adding 1/4 pound of bacon to your grind in this case. Some people like ultra lean ground venison, but I am not among them.
Nutrition Information
Show Details
Calories
240kcal
(12%)
Carbohydrates
20g
(7%)
Protein
23g
(46%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
89mg
(30%)
Sodium
1134mg
(47%)
Potassium
761mg
(16%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
501IU
(10%)
Vitamin C
15mg
(17%)
Calcium
99mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 23g | 46% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 89mg | 30% |
| Sodium | 1134mg | 47% |
| Potassium | 761mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 15mg | 17% |
| Calcium | 99mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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