A hearty twist on a classic dish, this venison spaghetti and meatballs recipe is packed with rich flavours. Tender venison meatballs are seasoned with fresh herbs and simmered in a awesome tomato sauce, with a kick from red wine and chilli flakes. Perfectly paired with spaghetti, fresh basil, and parmesan, it’s comfort food at its finest!
Ingredients
For the Meatballs
- 500 g venison mince
- 1/2 cup breadcrumbs
- 1 egg
- 2 tbsp chopped parsley
- 1 tbsp fresh thyme leaves
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tbsp olive oil
- 1 salt & pepper
For the Sauce
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 cup red wine
- 1 cup beef stock
- 2 tbsp tomato paste
- 1 can chopped tomatoes in juice
- 3/4 tbsp dried oregano
- 2 tsp chilli flakes (adjust to your liking)
- 1 tbsp balsamic vinegar
- 2 tsp coconut sugar
- 1 handful halved cherry tomatoes
- 1 salt & pepper to taste
For Serving:
- 500 g Cooked spaghetti (or mash)
- 1 handful fresh basil
- 1 cup Parmesan cheese
Instructions
- Make the Meatballs: In a large bowl, combine the venison mince, breadcrumbs, egg, parsley, thyme, tomato paste, cumin, and olive oil. Season with salt and pepper, then shape into golf ball-sized meatballs. Refrigerate for 20 minutes to set.
- Brown the Meatballs: Heat oil in a large pan and brown the meatballs on all sides. Once browned, remove and set aside.
- Prepare the Sauce: In the same pan, fry the chopped onion and garlic until soft. Add the red wine and let it bubble for a minute on high heat. Stir in the beef stock, tomato paste, chopped tomatoes, oregano, chilli flakes, balsamic vinegar, and coconut sugar. Season with salt and pepper.
- Simmer: Let the sauce simmer and reduce for 10-15 minutes. Then, add the browned meatballs back into the sauce and cook for another 20 minutes until the sauce thickens and the meatballs cook through.
- Cook the Spaghetti: While the sauce simmers, cook your spaghetti as per the package instructions. Drain and toss with a bit of reserved pasta water and some sauce.
- Serve: Top the spaghetti with the meatballs and extra sauce. Garnish with fresh basil and parmesan cheese. Enjoy!
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
