Greek Meatballs with Venison

Name: Greek Meatballs with Venison
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 1 1/2 pounds ground vension; 1/2 cup bulgur wheat; 1/2 cup red onion, (minced); 5 cloves garlic, (minced); 1/4 cup minced parsley; 2 tablespoons minced fresh oregano; 1 tablespoons salt; 1 tablespoon fresh ground pepper; 1 egg, (lightly beaten); 1/2 teaspoon nutmeg, (grated); Olive oil for frying, (about 1 cup); 1 28- ounce can crushed tomatoes; 2 tablespoons tomato paste; 1/2 minced onion; 1 can anchovies in olive oil; 1/2 cup sweet red wine, (Port or Mavrodaphne); 1 cinnamon stick; 1 tablespoon dried oregano, (crushed); salt to taste

Instructions

Prep:30minCook:45min

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.

Updated at: Fri, 22 Nov 2024 00:11:27 GMT