Venison Meatballs in Roasted Red Pepper Sauce Topped w/Chimichurri
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This is a great recipe to spice things up when you need a break from traditional marinara sauce. This is comfort food at it’s best!
Try serving these meatballs on their own with bread, with rice, potatoes, or pasta for a full meal, or on polenta disks for a great appetizer!
Serving Size: 3-4 servings
Time to make: 1 hour, but you can let the sauce slowly cook and build flavor all day if you want
Special equipment: Immersion blender
Also works with: Any ground protein
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Venison Meatballs in Roasted Red Pepper Sauce Topped w/Chimichurri
4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
- Meatball Ingredients
– 1 lb ground venison
– ½ cup whole-milk ricotta cheese
– ⅓ cup panko breadcrumbs
– 1 egg
– 2 garlic cloves, minced
– 2 Tbsp Parmesan
– 1 Tbsp dried parsley
– 1 Tbsp fresh parsley
– 1 tsp salt
– ½ tsp black pepper
– ½ tsp smoked paprika
– ¼ tsp red pepper flakes
– 1 Tbsp olive oil
- Roasted Red Pepper Sauce (taste everything as you build these flavors and adjust to your preference)
– 1½ Tbsp olive oil
– ½ yellow onion, diced
– 3 garlic cloves, minced
– 1½ cups roasted red peppers, drained
– ½ cup crushed tomatoes — just enough to give the sauce body without making it taste like marinara
– ¾ cup chicken stock
– ½ tsp smoked paprika
– ½ tsp dried oregano
– ¼ tsp red pepper flakes
– 1 tsp sugar
– 1 Tbsp balsamic vinegar
– Salt & pepper
– 1 Tbsp butter
– 1–2 tsp lemon juice
– Add some hot sauce and hot peppers for some heat
- Chimichurri Ingredients
¼ cup fresh parsley
1 ½ tbsp red wine vinegar
1 pinch red pepper flakes
1 pinch sea salt
1 clove garlic
1 ½ tbsp olive oil
- Sides
Serve with crusty bread, fried polenta, pasta or potatoes.
Preparation
- FOR THE MEATBALLS
- Take all the ingredients and loosely mix. Don’t overwork.
- Use hands to roll into uniform meatballs. I made them kind of big – golf ball-sized.
- Line the meatballs on a tray and pre-heat the oven to 400 degrees.
- Cook for 15 minutes.
- Remove from tray and add to sauce.
- FOR THE SAUCE
- Start browning the minced garlic with diced onions in olive oil in a dutch oven at medium heat until fragrant – about 5 minutes.
- Add the roasted red peppers and the paprika, oregano, red pepper flakes, sugar, salt and pepper. Cook for 10 minutes on medium low heat.
- Add the crushed tomatoes and chicken stock.
- Use an immersion blender to make silky smooth.
- Cook as long as you want on medium low heat. When you are ready to add the meatballs and serve, finish the sauce with balsamic vinegar, lemon juice and butter. This will take it to the next level. Add the meatballs and cook together for at least 5 minutes before serving.
- FOR THE CHIMICHURRI
- Finely dice up garlic and parsley, Add salt, pepper, red pepper flakes, red wine vinegar and high quality olive oil. Garnish the meatballs with the chimichurri before serving.
- Enjoy!
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