Venison Spaghetti Meatballs

Method

• 1)

  Get a pot of salted boiling water on the go for your pasta. Once it boils if your cooking dried pasta add it now, if your cooking fresh pasta wait until the sauce is ready to cook it. 

• 2)

  Put a casserole dish on high heat and add a splash of olive oil then squeeze the meat from the snags into small balls directly into the oil until all 4 snags are empty. Fry them on both sides until golden (approx 2mins each side) then add the 2 tins of tomatoes and turn the heat down to low and simmer the sauce. Add a good wack of Flakey salt and a freshly crack some black pepper.

• 3)

  Once you pasta is cooked drain, take the sauce off the heat and add the pasta to the sauce and stir through. You can either pop the whole dish int the middle of the table of serve onto individual bowls but either way hit it with generous amount of shaved Parmigiano Reggiano right before serving.

• 4)

  Enjoy!