Spaghetti and Venison Meatballs Oamc
Elevate your pasta night with this hearty, flavorful Spaghetti and Venison Meatballs OAMC recipe! Combining lean ground venison with the richness of ground pork, these tender, protein-packed meatballs are infused with Parmesan, garlic, and oregano for a savory depth of flavor. Simmered in marinara sauce to perfection, they are served over a bed of al dente spaghetti for an irresistible Italian-inspired meal. Perfect for dinner parties or busy weeknights, this recipe also doubles as freezer-friendly meal prep (OAMC stands for Once-A-Month Cooking), allowing you to enjoy gourmet-quality comfort food straight from your freezer in minutes. Garnish with fresh parsley for a bright, aromatic finishing touch, and watch this dish become a family favorite! Keywords: venison meatballs, spaghetti, Italian-inspired, OAMC, freezer-friendly recipes, comfort food.
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Recipe Information
Ingredients
- 1 pound Ground venison
- 0.5 pound Ground pork
- 2 large Eggs
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 24 ounces Jarred marinara sauce
- 1 pound Spaghetti
- 4 quarts Water
- 1 tablespoon Salt (for pasta water)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a large bowl, combine the ground venison, ground pork, eggs, breadcrumbs, Parmesan cheese, garlic powder, dried oregano, salt, and black pepper. Mix gently with your hands until fully combined.
Using your hands or a cookie scoop, form the meat mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper.
Heat the olive oil in a large skillet over medium heat. In batches, sear the meatballs for 2-3 minutes per side until browned but not fully cooked through. Remove and set aside.
In the same skillet, pour in the marinara sauce and bring it to a simmer over medium heat. Add the browned meatballs back into the skillet, ensuring they are covered in the sauce. Reduce the heat to low, cover, and simmer for 20 minutes until the meatballs are cooked through.
While the meatballs simmer, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water, then add the spaghetti. Cook according to the package instructions (typically 10-12 minutes) until al dente. Drain the spaghetti and set aside.
To serve, plate the spaghetti and top with the venison meatballs and marinara sauce. Garnish with fresh parsley, if desired.
For OAMC: After the meatballs have simmered in the sauce, allow them to cool completely. Transfer the meatballs and sauce to freezer-safe containers or bags, label with the date, and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove over medium heat until heated through.
Nutrition Facts
Calories |
3202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.3 g | 185% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 13238 mg | 576% | |
| Total Carbohydrate | 240.4 g | 87% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 41.1 g | ||
| Protein | 226.2 g | 452% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 791 mg | 61% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 3463 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
