For the Meatballs you will need:
- 500g Venison Mince
- 1/2 Cup Breadcrumbs
- 1 Egg
- 2 Tablespoons Chopped Parsley
- 1 Tablespoon Fresh Thyme Leaves
- 1 Tablespoon Tomato Paste
- 1 Teaspoon Cumin
- 1 Tablespoon Olive Oil
- Salt & Pepper
For the Sauce you will need:
- 1 Onion Finely Chopped
- 3 Cloves Garlic Chopped
- 1 Cup Red Wine
- 1 Cup Beef Stock
- 2 Tablespoons Tomato Paste
- 1 Can Chopped Tomatoes in Juice
- 3/4 Tablespoon Dried Oregano
- 1-2 Teaspoons Chilli Flakes
- 1 Tablespoon Balsamic Vinegar
- 2 Teaspoons Coconut Sugar
- Handful Halved Cherry Tomatoes
- Salt & Pepper
For serving you will need:
- Cooked Spaghetti (or mash)
- Fresh Basil
- Parmesan Cheese
To make the dish:
Add all meatball ingredients to a big bowl, combine and shape into meatballs around the size of a golf ball. Cover and throw in the fridge for 20minutes to set.
In a large pan heat some oil and brown the meatballs on all sides. Remove the meatballs and set aside for now.
In the same pan, fry your onion and garlic until soft, and then add your red wine – let it bubble for a minute. (Make sure the pan is hot!). Next, add the beef stock and remaining sauce ingredients, mix it all together. Season with salt and pepper.
Let the sauce bubble away and start reducing for about 10-15 minutes. Then add back in your meatballs and simmer for a further 20 or so minutes. The sauce will thicken and the meatballs will cook through.
While your sauce and meatballs are simmering, cook your spaghetti and once it’s done, drain it, but reserve a couple of tablespoons of the pasta water. Use the pasta water and some of the sauce to toss through the cooked spaghetti. Next, top with meatballs, more sauce, basil, and parmesan cheese.