Spaghetti and Venison Meatballs | MeatEater Cook

Ingredients

• Meatballs
• 1 lb. ground venison
• 2 eggs
• ⅓ cup parmesan
• 2 cloves garlic, minced
• 2 tbsp. minced parsley
• ¼ cup milk
• ½ cup breadcrumbs
• ½ tsp. fennel seeds, ground in mortar and pestle
• 1 tsp. dried oregano
• ⅛ tsp. nutmeg
• 2 tsp. kosher salt
• ½ tsp. black pepper
• ½ tsp. red pepper flakes (optional)
• Tomato Sauce
• 3 tbsp. olive oil
• ¼ yellow onion, finely chopped
• 5 cloves of garlic, minced
• 2 (28 oz.) cans of whole, peeled tomatoes
• 1 tsp. oregano
• ⅛ tsp. sugar
• 1 Bay leaf
• 1 (6 oz.) can of tomato paste
• 6 oz. red wine
• Olive oil for cooking
• 12 to 16 oz. dried spaghetti
• Kosher salt (for pasta water)
• Fresh basil, parmesan, and crusty bread for serving