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Sun Dried Tomato Venison Meatballs

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Course: Main Course
Cuisine: Meatballs
Keyword: Beef, Meatballs, Pasta, Sun Dried Tomatoes, Venison
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Jaida

Ingredients

For the Meatballs:

  • 1 lb ground venison or beef
  • 1 egg lightly whisked
  • 1/2 cup panko bread crumbs
  • 1/2 cup sun dried tomatoes in oil, drained and diced
  • 1/2 cup grated Parmesan cheese
  • 4 minced garlic cloves
  • 4 Tbsp tomato paste
  • 1 Tbsp fresh chopped oregano
  • 1 Tbsp fresh chopped basil
  • salt and pepper to taste
  • 1 Tbsp olive oil
  • 1/2 lb pasta of choice (I used whole wheat penne)
  • 1/4 cup basil leaves, sliced (optional)

For the Sauce:

  • 24 oz jar of four cheese marinara or your favorite pasta sauce
  • 6 oz shredded mozzarella

Instructions

  • In a large bowl, combine meatball ingredients, other than the oil. Mix with hands until just combined - you don't want to overmix.
  • Using a medium cookie scoop or tablespoon, shape into evenly sized meatballs. You will get approximately 24.
  • Heat the oil in a large, non-stick skillet over medium-high heat. Add meatballs and cook, in batches if neccesary, for 2-3 minutes per side, until browned. Remove to a plate.
  • Add the pasta sauce and heat over medium heat for until simmering. Add the meatballs back to the pan and bring to a boil. Reduce to a simmer and add cheeste. Cover and simmer for 10-15 minutes, or until meatballs are cooked through.
  • While the meatballs are cooking, make your pasta according to the package instructions. Typically you bring a large pot of salted water to a boil and cook for 8-10 minutes, depending on the pasta. Drain water. 
  • Serve meatballs over pasta with extra sauce and garnish with basil, if desired. 
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