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Venison Spaghetti and Meatballs | Can't Stay Out of the Kitchen | this #SpaghettiAndMeatballs version can't be beat! It takes the best of #spaghetti & #meatballs but uses #venison instead. No one will ever believe you're using #DeerMeat instead of #beef! This #LowCalorie entree will knock your socks off! #Italian #pasta #VenisonSpaghettiAndMeatballs

Venison Spaghetti and Meatballs

Teresa Ambra
Venison Spaghetti and Meatballs is spectacular! This amazing recipe takes the best of Spaghetti and Meatballs and uses venison instead of ground beef. That makes the recipe much lower in calories yet not cutting out the delicious flavor. Terrific way to use up wild game. Your family will love this recipe and never believe they're eating venison rather than beef.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Course Main Dish, Pasta Main Dish, Venison
Cuisine Italian
Servings 15
Calories 333 kcal

Equipment

  • 1 crockpot
  • 1 18x26" cookie sheet pan
  • 1 large mixing bowl
  • measuring cups
  • measuring spoons
  • 1 spatula
  • 1 wooden spoon
  • 1 sharp knife to cut vegetables
  • 1 can opener

Ingredients
  

SPAGHETTI SAUCE:

  • 29 oz. can tomato puree
  • 29 oz. can whole tomatoes cut up
  • 12 oz. can tomato paste
  • 29 oz. can Italian diced tomatoes or regular diced tomatoes, undrained
  • 29 oz. can crushed tomatoes undrained
  • 1 large onion sliced and separated into rings
  • 4 oz. can mushrooms sliced and drained
  • 2 to 3 cloves garlic finely minced
  • 1 heaping tablespoon dried parsley
  • 1 heaping teaspoon dried oregano
  • 1 heaping teaspoon dried basil
  • 1 heaping tablespoon granulated sugar
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 2 dashes red pepper flakes if desired
  • 3 whole bay leaves
  • 6 cups hot, cooked spaghetti

VENISON MEATBALLS:

  • 2 lbs. ground venison
  • 1 large egg slightly beaten
  • 1/2 cup Parmesan cheese grated
  • 1 cup Italian style bread crumbs
  • 2/3 cup onion diced
  • 3 cloves garlic finely minced
  • 1 tsp. Lawry’s seasoned salt
  • 1 tsp. ground black pepper (or to taste)
  • 1/3 cup 2% milk (can use up to 1/2 cup milk; or use half-and-half or evaporated milk)
  • 2 tsp. dried oregano
  • 1 tsp. dried basil
  • 2 tbsp. dried parsley
  • 1 tsp. dried thyme

Instructions
 

SPAGHETTI SAUCE:

  • Empty tomato products into a crockpot that has been sprayed with cooking spray.
  • With a wooden spoon, work the tomato paste into the other ingredients until smooth.
  • Add remaining ingredients, including baked meatballs.
  • Let simmer on high for about 4-6 hours.
  • Remove bay leaves before serving.
  • Serve over hot, cooked spaghetti and garnish with Parmesan cheese.

VENISON MEATBALLS:

  • Combine ingredients by hand in a mixing bowl.
  • Shape into balls.
  • Place on well-greased cookie sheet.
  • Bake at 350° for 30 minutes or until done.
  • Add to crockpot with other ingredients.
  • Yield: 48 meatballs.

Notes

NOTE: This makes a thick, chunky, spaghetti sauce, which we prefer over thin sauces.
 
NOTE: This recipe can also be made on the stove top for about an hour on a low-medium heat.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]
 

Nutrition

Calories: 333kcalCarbohydrates: 46gProtein: 24gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 64mgSodium: 910mgPotassium: 1238mgFiber: 7gSugar: 13gVitamin A: 1061IUVitamin C: 31mgCalcium: 194mgIron: 8mg
Keyword main dish, meatballs, parmesan cheese, pasta, spaghetti, spaghetti sauce, Venison
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