Pasta w/ Venison Meatballs & Grand Cru
These Venison Meatballs consist of ground venison, garlic, eggs, bread crumbs, Worcestershire sauce, and a dash of salt and pepper. Between venison and Grand Cru? This is also a quintessential Wisconsin dish. Obviously the venison is local, but Grand Cru is also an alpine-style cheese that originated in Wisconsin. It's a semi-soft cheese that's somewhat reminiscent of fontina, gruyère, or Jarlsberg. Although you can easily substitute parmesan or even a sharp white cheddar.
Equipment
- Large Pot
- Stovetop
Ingredients
Venison Meatballs
- 1 lbs. venison ground
- 4 cloves garlic minced
- 1 egg
- 1/4 c. bread crumbs
- 1/2 tsp. Worcestershire sauce
- dash salt
- dash pepper
Pasta
- 1 lbs. pasta (I used spaghetti, although any pasta of choice will do)
- 1/3 grand cru (or parmesan)
- dash salt
- dash pepper
Instructions
Venison Meatballs
- Combine all of the meatball ingredients together in a large bowl.
- Roll into 1/2-inch balls.You can make them smaller or larger to preference, just adjust the cooking time to accommodate.
- Preheat cast iron skillet on medium-high heat.
- Place patties on the preheated skillet and fry until lightly browned, about 3-5 minutes per side. Carefully flip and repeat until the entire meatball is cooked.
Cook Pasta
- Meanwhile, add about 4 inches of water to a large pot and bring to a boil over high heat.
- Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.
- Remove the pasta from the water.
Assemble
- When the pasta and the meatballs are both cooked, add pasta to a bowl or plate, top with meatballs, shredded cheese, and a dash of salt and pepper.