Tuscan Venison Meatballs
Ingredients:
2 lbs. ground venison
10-16 balls of fresh Mozzarella Cilligene
¼ C diced red onion
½ C chopped artichoke hearts
½ C re-hydrated and chopped sun-dried tomatoes
2 Tbsp. fresh, chopped garlic
½ C grated Parmesan cheese
1 C Panko breadcrumbs
3 Tbsp. red wine
3 Tbsp. Worcestershire sauce
2 fresh, lightly beaten eggs
1 C olive oil
½ Tbsp. Kosher salt
1 Tbsp. blended ground pepper
4 – 8 C Marinara sauce
Preparation:
Add ground venison to the bowl of a tabletop mixer. Using the paddle attachment, stir meat on medium speed for 40 seconds. Turn off mixer and add red onion, artichoke, sun-dried tomatoes, garlic, and Parmesan cheese. Mix on med-high until meat structure begins to pink and soften. Turn mixer to low and blend in eggs, red wine, and Worcestershire sauce. Once incorporated, return mixer to med-high for 30 seconds. Turn off mixer and add Panko breadcrumbs, salt, and pepper. Gently move mixer back onto medium speed. SLOWLY drizzle olive oil into venison mixture until protein structure fully elongates, pinks and softens, and all oil is absorbed.
Take 3-4 oz. of venison mixture and roll into a meatball and flatten into roughly ¼” thick disk. Place one Mozzarella Cilligene onto center of disk and roll venison mixture up and around, fully wrapping the cheese. Place onto plate and repeat for remaining mixture. Meatballs can be cooked immediately or wrapped with plastic and stored in an airtight container in the refrigerator or freezer.
Cooking:
Preheat oven to 350°.
Warm olive oil in a deep nonstick sauté pan and add meatballs to the warm pan, browning all sides. Once browned cover meatballs with 4-8 cups of your favorite room temperature Marinara sauce. Place in oven and bake until both meatball and marinara reach 155°. Serve over warm spaghetti or with toasted Foccacia bread