Venison meatballs in tomato sauce. Picture / Babiche Martens.
Venison meatballs in tomato sauce. Picture / Babiche Martens.
VENISON MEATBALLS IN TOMATO SAUCE Serves 4
• 400g minced venison • ¼ cup bulgar wheat • ¼ onion, finely chopped • 1 tsp paprika • ½ tsp oregano • 2 anchovies, chopped • Zest of ½ lemon • 1 egg • ¼ tsp salt and freshly ground pepper • 1 Tbsp oil
Sauce • 1 Tbsp oil • 1 onion, choppedfinely • 2 cloves garlic, crushed • 2 anchovies, chopped • ¼ cup capers • 1 tsp oregano • ¼ cup red wine • 400g tin chopped tomatoes • 1 Tbsp tomato paste • Salt and pepper, to taste • ¼ cup chopped parsley
To serve: • spaghetti • ½ cup grated parmesan
1. Place the venison, bulgar wheat, onion, paprika, oregano, anchovies, lemon zest, egg, salt and pepper in a bowl. Mix really well to combine. Roll into walnut-size balls and put on a plate. Chill in the fridge until ready to cook.
2. To make the sauce, heat the oil in a pot to a medium heat. Add the onion and garlic. Cook for 3 or 4 minutes until softened. Stir the anchovies through, then add the capers, oregano, wine, tomatoes and tomato paste. Season with salt and pepper. Cook for 8-10 minutes until the sauce is thick and delicious.
3. Heat 1 Tbsp of oil in a frying pan to a medium heat. Brown the meatballs on all sides. Add to the tomato sauce and simmer for 4 or 5 minutes until cooked through.
4. Stir in the parsley, and serve with spaghetti, sprinkling with parmesan to finish.
