Walk on the wild side with this field-to-table twist on Italian meatballs. Ground beef, pork and venison are baked over maple wood and braised in a fragrant and rich red wine tomato sauce.
1/2 Pound ground beef
1/2 Pound ground pork
1/2 Pound ground venison
2 eggs
1 Tablespoon milk
3/4 Cup Italian seasoned breadcrumbs
2 Tablespoon Parmesan cheese, grated
2 Teaspoon kosher salt
1/2 Teaspoon pepper
6 Clove garlic, minced
2 Teaspoon parsley, chopped
4 Tablespoon olive oil
1/2 Cup yellow onion, diced
1 (28 oz) crushed tomatoes
1 Cup dry red wine
1/2 Cup chicken stock
1/4 Cup fresh chopped basil
1/2 Pound ground beef
1/2 Pound ground pork
1/2 Pound ground venison
2 eggs
1 Tablespoon milk
3/4 Cup Italian seasoned breadcrumbs
2 Tablespoon Parmesan cheese, grated
2 Teaspoon kosher salt
1/2 Teaspoon pepper
2 Clove garlic, minced
2 Teaspoon parsley, chopped
4 Tablespoon olive oil
1/2 Cup yellow onion, diced
4 Clove garlic, minced
1 (28 oz) crushed tomatoes
1 Cup dry red wine
1/2 Cup chicken stock
1/4 Cup fresh chopped basil