venison meatballs marsala
90 Minutes | Serves 2-4
Meatballs
1 lb Ground Venison
½ cup Panko Breadcrumbs
½ cup Milk
4 Garlic Cloves Minced
½ cup Onion Minced
½ cup Fresh Parsley Minced
2 Large Eggs
½ cup grated Parmesan
1 tsp Dried Oregano
2 tsp Kosher Salt
1½ tsp Coarse Ground Black Pepper
Extra Virgin Olive Oil for Frying
Sauce
½ lb Spaghetti
8 oz Baby Bella Mushrooms Thinly Sliced
4 oz Oyster Mushrooms Chopped
8 oz Shiitake Mushroom Thinly Sliced
4 Garlic Cloves Thinly Sliced
1 cup Marsala Wine
1 cup Heavy Whipping Cream
2 cups Beef Broth
1 Tbsp Salted Butter Softened
1 Tbsp All-Purpose Flour
2 Tbsp Extra Virgin Olive Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Grated Pecorino Romano Cheese
Preheat the oven to 375 degrees.
Place a pasta pot of generously salted water on high heat.
Mix the breadcrumbs and milk together in a bowl to make a panade. Set aside for 15 minutes. After 15 minutes, combine all meatball ingredients and mix together. Do not overwork the meat. Roll out the meatballs and refrigerate for 15 minutes.
Place a large sauté pan on medium-high heat. Add olive oil until you reach about ¼-inch of oil. When heated, fry the meatballs to brown all sides. Fry the meatballs in 2 batches. Transfer to a baking dish and finish in the oven for 10-15 minutes.
Remove most of the oil from the pan. Add the garlic and cook until golden brown. Add the mushrooms. Cook for 3-5 minutes until mushrooms are browned.
Add the Marsala wine and reduce by 50%. Add the beef broth. Bring the sauce to a light simmer and add the heavy cream. Return the sauce to a light simmer. Combine the softened butter and flour to make a paste. Whisk the paste into the sauce.
Reduce to low heat and hold. Return the meatballs to the sauce and coat all sides.
Cook the spaghetti just before al dente. Transfer the meatballs to a serving platter. Transfer the pasta to the sauce. Cook for a few minutes to finish the pasta, stirring frequently. Add small amounts of pasta water to evenly distribute the sauce and pasta. Finish with Pecorino Romano cheese.
Meatballs
1 lb Ground Venison
½ cup Panko Breadcrumbs
½ cup Milk
4 Garlic Cloves Minced
½ cup Onion Minced
½ cup Fresh Parsley Minced
2 Large Eggs
½ cup grated Parmesan
1 tsp Dried Oregano
2 tsp Kosher Salt
1½ tsp Coarse Ground Black Pepper
Extra Virgin Olive Oil for Frying
Sauce
½ lb Spaghetti
8 oz Baby Bella Mushrooms Thinly Sliced
4 oz Oyster Mushrooms Chopped
8 oz Shiitake Mushroom Thinly Sliced
4 Garlic Cloves Thinly Sliced
1 cup Marsala Wine
1 cup Heavy Whipping Cream
2 cups Beef Broth
1 Tbsp Salted Butter Softened
1 Tbsp All-Purpose Flour
2 Tbsp Extra Virgin Olive Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Grated Pecorino Romano Cheese
Preheat the oven to 375 degrees.
Place a pasta pot of generously salted water on high heat.
Mix the breadcrumbs and milk together in a bowl to make a panade. Set aside for 15 minutes. After 15 minutes, combine all meatball ingredients and mix together. Do not overwork the meat. Roll out the meatballs and refrigerate for 15 minutes.
Place a large sauté pan on medium-high heat. Add olive oil until you reach about ¼-inch of oil. When heated, fry the meatballs to brown all sides. Fry the meatballs in 2 batches. Transfer to a baking dish and finish in the oven for 10-15 minutes.
Remove most of the oil from the pan. Add the garlic and cook until golden brown. Add the mushrooms. Cook for 3-5 minutes until mushrooms are browned.
Add the Marsala wine and reduce by 50%. Add the beef broth. Bring the sauce to a light simmer and add the heavy cream. Return the sauce to a light simmer. Combine the softened butter and flour to make a paste. Whisk the paste into the sauce.
Reduce to low heat and hold. Return the meatballs to the sauce and coat all sides.
Cook the spaghetti just before al dente. Transfer the meatballs to a serving platter. Transfer the pasta to the sauce. Cook for a few minutes to finish the pasta, stirring frequently. Add small amounts of pasta water to evenly distribute the sauce and pasta. Finish with Pecorino Romano cheese.