Name: Venison Marry Me Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 5 Tbsp butter; 1 shallot, minced; 4-5 garlic cloves, sliced; 2 tsp. Italian seasoning; 1 cup sundried tomatoes, drained and roughly chopped; 1 Tbsp. tomato paste; About 1/4 cup dry rose (dry white wine OR 1 Tbsp. red wine vinegar is fine if you’d like to omit the alcohol); 1 – 1 1/2 cups of unsalted chicken broth (if you omit the wine or like a runnier sauce, use more); 1 cup heavy cream; 1 cup grated parmesan cheese; Pasta or risotto, for serving, cooking according to package directions; 1 handful basil leaves, julienned; ½ cup panko breadcrumbs; Zest from one lemon; About 1/2 tsp.salt; About 1/2 tsp. pepper; 1/2 tsp. Italian seasoning; 2 Tbsp. chopped, fresh basil

Venison Marry Me Meatballs

These Venison Marry Me Meatballs cover juicy venison meatballs in a balanced but decadent creamy, sun-dried tomato sauce.

Author: Allie Doran
Prep Time: 15
Cook Time: 20
Total Time: 35
Yield: 4-6 1x
Category: Dinner
Method: Stove
Cuisine: Italian

Ingredients

About 16-20 Venison Meatballs

For the sauce:

5 Tbsp butter
1 shallot, minced
4-5 garlic cloves, sliced
2 tsp. Italian seasoning
1 cup sundried tomatoes, drained and roughly chopped
1 Tbsp. tomato paste
About 1/4 cup dry rose (dry white wine OR 1 Tbsp. red wine vinegar is fine if you’d like to omit the alcohol)
1 – 1 1/2 cups of unsalted chicken broth (if you omit the wine or like a runnier sauce, use more)
1 cup heavy cream
1 cup grated parmesan cheese
Pasta or risotto, for serving, cooking according to package directions
1 handful basil leaves, julienned

Lemon-basil breadcrumbs (optional topping) :

½ cup panko breadcrumbs
Zest from one lemon
About 1/2 tsp.salt
About 1/2 tsp. pepper
1/2 tsp. Italian seasoning
2 Tbsp. chopped, fresh basil

Cook Mode Prevent your screen from going dark

Instructions

Make the meatballs according to recipe directions
Next, add the butter to a large saucepan over medium heat.
Then add the shallot and garlic and allow to cook for 3-5 minutes, until the edges start to turn crispy.
Next, add the Italian seasoning, sundried tomatoes and tomato paste. Toss everything around in the pan giving it all a toast for 2-3 minutes.
Quickly deglaze the pan with wine (or red wine vinegar) and chicken broth. Be sure to scrape up each bit of yummy flavor.
Add the heavy cream and parmesan and cook, whisking until well combined. Let this cook over medium low- low heat until it thickens and is bubbly, about 5-10 minutes.
Add the meatballs and turn the pan to low heat if it isn’t already.
Let the meatballs soak up the sauce in the pan for 5-10 minutes before serving.
When ready to serve, spoon some pasta or risotto to a plate.
Add a few meatballs and the sauce.
Top with the lemon-basil breadcrumbs and a bit of the fresh, julienned basil. Enjoy!

Find it online: https://www.missallieskitchen.com/venison-marry-me-meatballs/