Spaghetti meatball is one of my favourite meal at italian restaurants. With venison meatballs, and my simple tomato sauce, it is even better!
This is a very simple recipe. It only has 5 ingredients (excluding salt and water), but this is what italian food is all about! Simple ingredients, great quality and perfect cooking technique.
Delicious and Easy Venison Meatball Spaghetti
Course: MainCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
20
minutesTotal time
25
minutesIngredients
24 frozen venison meatballs (see recipe here venison meatballs)
1 lb of dry spaghetti (get the good quality pasta!)
2 tbsp of salt
1 liter of passata (italian tomato puree)
1 tbsp of balsamic vinegar
1 handful of basil leaves
Directions
- Preheat the oven to 400 F. Cover a baking sheet with a sheet of parchemin paper. When the oven is hot, place the meatballs on the baking sheet and cook in the oven for 20 minutes.
- In the meantime, bring a large pot of water (3 + liters) to a boil. Add the salt in the pot and then the spaghettis. Let the pasta cook in a constant boil to ensure that they do not stick together.
- In the meantime, heat the passata in a deep skillet under medium heat. When the passata is hot, add in the balsamic vinegar.
- When the pasta are 2 minutes before al dente (as indicated on the package), collect 1 cup of pasta water and strain the pasta. Add the pasta to the passata and mix. Lightly cut the basil by hand and add to the pasta. Mix for a total of 1-2 minutes. If too dry, add some pasta water.
- The spaghetti is now done! Separate the pasta into 4 portions and top with 6 meatballs each. Optionally, top with your choice of chili flakes, freshly grated parmesan cheese, parsley, or basil.
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