Venison... Italian Meat Balls & Sauce

Try this on your Spaghetti

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Sauce:
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16 oz. can Stewed Tomatoes, undrained
6 oz. can Tomato Paste
1 c. Burgundy
1 Medium Onion, -{chopped
2 Garlic Cloves, -{minced
3 Tbsp. Olive Oil
15 oz. can Tomato Sauce
1 Tbsp. Italian Seasoning
1 Tbsp. dried Parsley Flakes
1 tsp. Salt
1/2 tsp. Pepper

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Meatballs:
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6 slices dry French Bread, -{crust removed
2 c. Water
1 lb. Ground Venison
1 Egg, - {slightly beaten
1 Garlic Clove, -{minced
1 tsp. Italian Seasoning
1/2 tsp. dried Basil Leaves
2 Tbsp. Grated Parmesan Cheese
1/2 tsp. Salt
1/8 tsp. Pepper
3 Tbsp. Olive Oil


And...

Hot, cooked Spaghetti

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In food processor or blender, Puree Tomatoes. Blend in Tomato Paste & Wine; set aside.

In Dutch oven, cook and stir Onion & 2 Garlic Cloves in Oil over medium-high heat until tender.

Add Tomato mixture and remaining Sauce ingredients. Heat to boiling point.

Reduce heat to low and simmer until sauce thickens and flavors blend together, (about 2 hours), stirring occasionally.

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Prepare Meatballs:

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While Sauce is simmering, combine Bread & Water in a medium bowl.

Allow to stand 10 to 12 minutes.

Drain Bread; gently squeeze out excess Water. Discard Water.

Crumble soaked Bread into a medium mixing bowl.

Add Meat, Egg, 1 Minced Garlic Clove, Italian Seasoning, Basil, Cheese, Salt, & Pepper.

Mix well.

If meat mixture is too soft to hold it's shape, add Bread Crumbs,

about 1 Tbsp. at a time.

Shape Meat mixture into 16 Meatballs, about 1 1/2 inches wide.

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In medium skillet, heat 3 Tbsp. Oil over medium heat.

Add Meatballs; brown well on all sides, turning frequently.

Remove Meatballs with slotted spoon; drain on paper towels.

Add Meatballs to Sauce during the last hour of cooking.

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Serve Meatballs & Sauce

over hot cooked Spaghetti.

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