SPAGHETTI AND VENISON MEATBALLS (OAMC)
Freezer full of deer meat and had to come up with something new. So my daughter and I came up with this for dinner. This could be a Oamc meal just cool meatballs and freeze, freeze sauce and when the time comes place thawed into stock pot and let simmer 30 minutes. Even easier for the cooking day would be to place the frozen meatballs in bottom of crock pot and broken up frozen sauce on top of meatballs turn on low all day.
Provided by Shawn C
Categories Deer
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- in stock pot place olive oil and saute onions until tender, add tomatoes, garlic, seasons and mushrooms let simmer.
- in large bowl place all ingredients (except bread crumbs) and mix very well to distribute the garlic and onion.
- add bread crumbs a little at a time and mix making sure that the meat will stick together, add more crumbs or torn bread if needed.
- make into balls that suit your size.
- fry or bake meatballs until done. for frying use a cast iron heavy skillet with a tiny bit of oil if necessary to prevent sticking.
- bake on a rack to help with dripping removal. at 400* for 20 minutes. add 1/2 cup water to pan turn up oven to 450* for 25 more minutes.
- put meatballs in sauce and simmer 30 minutes meanwhile cook pasta in hot salted water according to box directions.
- serve with garlic bread and a crisp salad a little vino if ya want.
Nutrition Facts : Calories 562.2, Fat 16.9, SaturatedFat 6.4, Cholesterol 132.6, Sodium 1502.2, Carbohydrate 65.4, Fiber 7, Sugar 12.7, Protein 37.6
OAMC CROCKPOT SWEET & SOUR MEATBALLS
Make and share this OAMC Crockpot Sweet & Sour Meatballs recipe from Food.com.
Provided by WJKing
Categories Freezer
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Label one gallon freezer bag.
- Add all ingredients. Remove as much air as possible, seal & freeze laying flat.
- Thaw overnight in fridge (set bag into a bowl in case it leaks).
- Prep Day: Dump into crockpot & cook on low for 6-8 hours or until peppers & onions are tender. Serve over rice or noodles, if desired.
Nutrition Facts : Calories 170.6, Fat 0.3, Sodium 409.4, Carbohydrate 41.9, Fiber 1.9, Sugar 35.8, Protein 1.6
BAKED SPAGHETTI WITH VENISON
This recipe is quick and easy. The venison is such a clean taste that mixes well with the plethora of spices. It takes no time at all and taste even better the next day.
Provided by Kandicegibson
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 3 to 5 minutes or until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook until well browned, about 5 minutes. Stir in onion and green pepper, continue cooking until softened, about 4 minutes. Add tomato paste and tomato sauce, season with garlic salt, dill, marjoram, and Italian seasoning. Bring to a boil, then reduce heat to medium, and simmer for 5 minutes.
- Place drained pasta into prepared casserole dish and pour venison overtop. sprinkle with Mozzarella and Parmesan cheeses. Bake in preheated oven until the cheese is bubbly and browned, about 25 minutes.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 36.8 g, Cholesterol 72.9 mg, Fat 12 g, Fiber 5.3 g, Protein 29.1 g, SaturatedFat 4 g, Sodium 1547.8 mg, Sugar 10.9 g
VENISION (OR BEEF) MEATBALLS WITH GRAVY (OAMC)
My dad makes this better than me--it is his recipe of course. I had to guess at the measurements since he just says to add this and that. When you make this, judge how much spices you like to your tastes. This is really good with rice or smashed cream potatoes. Freezes well for later meals and can fit into your once a month cooking! Just make as directed and divide up into freezer bags remove all air and wait until the next time.
Provided by Shawn C
Categories Deer
Time 2h30m
Yield 2 dozen meatballs
Number Of Ingredients 22
Steps:
- mix in a very large bowl: sausage, meat eggs, onion, spices, 4 tbsp Worcestershire, butter, milk, bread crumbs & bread slices together (should be firm enough to form ball--add more bread crumbs or wet bread to help firm up).
- Scoop out 1/4 cup meat and make into a round thick patty like ball.
- *You really don't want it in a ball shape but more like a patty that is really thick*.
- In a *hot* cast iron skillet on medium heat, place a little olive oil--enough to coat the bottom of the pan, don't add more than a tablespoons.
- Fry each patty (about 5 or 6 at a time) in the pan until browned well on both sides.
- Remove to a large pot--no need to drain and don't drain pan between each set of patties.
- Meanwhile remove stems from mushrooms and set aside. Slice the whole mushrooms and place in pot with meatballs.
- Mince the stems and also put in pot along with garlic cloves, kitchen bouquet, 2 tbsp Worcestershire, bay leaves and beef base.
- Once all meatballs are done and in the larger pot you should have around 3 tbsp of fat in the bottom of the fry pan.
- Add around 4 tbsp of flour (or enough to make a very wet paste when mixed with oil) you want to whisk it well and let get VERY brown add 2-3 cups of water to the roux and whisk to prevent lumps.
- Continue to add enough water so that it appears to be a thin gravy--try and get those brown bits from the bottom of the pan!
- This mixture should turn VERY Dark brown!
- Pour the roux/gravy mixture into the large pot with the meatballs add enough water (if necessary) to cover all meat balls. Put on medium heat until starts to boil and then turn down to a very low boil/simmer heat and cook for 1 1/2 hours, stirring occasionally very carefully not to break up the meat balls.
- Thicken gravy with cornstarch and water if desired.
- Serve over rice or potatoes.
- Because of the richness of the meat and the size of the balls you create, 1-2 meatballs per person is usually enough.
Nutrition Facts : Calories 2693.2, Fat 194.6, SaturatedFat 77.9, Cholesterol 881.7, Sodium 3507.2, Carbohydrate 46.5, Fiber 4.6, Sugar 13.5, Protein 181.3
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SPAGHETTI AND VENISON MEATBALLS | MEATEATER COOK
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- Start by making the tomato sauce because it needs time to develop flavor. Add olive oil to a large pot over medium heat. Once hot, add the onion and gently sauté until soft. Add the garlic and cook another minute. Pour in the cans of whole tomatoes. Sprinkle the oregano, sugar and bay leaves, and stir to mix. Reduce the heat to medium-low and allow it to simmer for at least an hour. Stir it every 15 minutes. As it cooks, the tomatoes will soften, allowing you to mash and break it up with a fork or potato masher.
- While the tomato sauce is simmering, start to make the meatballs. Place the ground meat in a large bowl. Soak the bread crumbs in the milk for five minutes. Whisk the eggs, parmesan, garlic and parsley together in a separate bowl. Add all of the spices to the mixture (fennel, oregano, nutmeg, salt, black and pepper flakes) and stir until combined. Pour the mixture over the ground meat and add the soaked breadcrumbs. Use a large spatula to fold it in. Continue to mix until it is well blended and forms a big tacky ball. Roll into golf ball sizes and set aside on a sheet tray. This recipe makes about 18-20 meatballs.
- Place the tray with meatball in the fridge to rest for 30 to 60 minutes. This allows the meat to soak up the liquids and gives more time for the tomato sauce to reduce. While the meatballs are resting, fill a large stockpot with water and bring to boil for pasta.
- Heat a large sauté pan over medium-high heat. Add a glug of oil and, once hot, lay each meatball into the pan. Don’t overcrowd. Work in batches if needed. After one side is brown, flip and brown the other side. Transfer each meatball to the pot of tomato sauce. Don’t worry if they are undercooked in the middle. They will continue to cook in the simmering sauce.
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