PREP TIME: 10 min
COOK TIME: 45 min
SERVES: 4
MAIN INGREDIENTS
- 1 lb. ground venison
- ½ cup breadcrumbs
- ¼ cup milk
- 1 egg
- ¼ cup grated parmesan
- 4 garlic cloves, minced
- 1 ½ tsp pepper
- 2 tsp oregano
- 2 tsp salt
- 1 tsp Italian seasoning
- 1 Tbsp fresh basil, chopped
- 1 onion, small diced
- 1-28 to 32 oz can San Marzano tomatoes, crushed
- 1 cup shredded mozzarella cheese
- 2 Tbsp olive oil
PREPARATION
Preheat oven to 400 degrees.
In a mixing bowl, add the meat, breadcrumbs, milk, egg, parmesan, 2 garlic cloves (minced), ½ tsp pepper, 1 tsp oregano, 1 tsp dried basil, 1 tsp salt and the Italian seasoning. Mix well until all the ingredients are combined.
Make meatballs the size of a golf ball and set aside.
Use an oven safe skillet and place it on a stovetop at medium to high heat. Add olive oil to skillet. Then brown each side of the meatballs. Cook them in batches, not to overcrowd the skillet, about 20-25 minutes.
Once all the meatballs are done, add them back to the skillet with the stovetop off.
In another bowl, add the onion, crushed tomatoes, fresh basil, 1 tsp pepper, 1 tsp oregano, 1 tsp salt, and mix together. Pour over the meatballs in the skillet, then sprinkle the mozzarella cheese over the top evenly.
Put the skillet in the oven and cook until bubbly on the outside and the cheese is slightly brown and melted.
Serve as a meatball sub, with some baguettes or over noodles.