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Venison recipes

First Light venison meatballs, spaghetti & tomato sauce

This simple comforting home-style meal is one that is famous not just in Italy but all over the world. There are two little tricks or techniques that will ensure a really good result – fry the meatballs on a high heat to get rich browning or caramelisation on the outside, this will give a greater depth flavour... and be careful of the cooking time with the spaghetti , cook until just ‘al dente’ – a firm spaghetti provides superb texture and body to the dish.

Cooking method

  1. Heat oil until very hot in a large fry pan.  Lightly season meatballs with salt.
  2. Use tongs to carefully place meat balls in a few at a time (so the pan doesn’t cool down and lose its intense heat) start to brown the meat balls, getting a nice brown colour before turning them over. This will take between 5 – 10 minutes.
  3. Drain off any excess cooking oil.
  4. Add tomato pasta sauce, turn heat down to low and simmer gently for 10 minutes.
  5. Bring a large pot of salted water to the boil. Add spaghetti and cook on a gently rolling boil for 10 – 12 minutes until the spaghetti when tasted is “al dente” (meaning cooked to the bite – firm, not crunchy but just cooked).
  6. Drain and allow to sit in a colander for 2 – 3 minutes.
  7. Place back into the pot and season with salt, freshly ground white pepper and olive oil, and gently mix through.

Place spaghetti into a pre-warmed serving dish, spoon over meatballs and tomato sauce, garnish with fresh basil and parmesan cheese.