Wild game meatballs are a beautiful way to enjoy the hunter’s harvest. Chef Jay Bethel of The Jump in Gallatin Gateway makes these with venison, elk, bison, moose, or wild boar (or any combination thereof ). Try using a 4-ounce ice cream scoop to form perfectly shaped meatballs. And don’t forget the zesty pomodoro sauce, which also pairs well with pasta, gnocchi, crusty bread, or anywhere else you might need an elevated tomato sauce.
SERVES 2
1 (32-ounce) can whole San Marzano tomatoes
¼ cup extra virgin olive oil
4–6 cloves garlic, minced
1½ tablespoons salt
1½ teaspoons black pepper
1 medium bunch fresh basil, tied together
1 cup breadcrumbs
½ cup milk
3 egg yolks
1 pound ground w ild game (venison, elk, bison, moose, wild boar)
1 cup finely grated parmesan cheese
½ cup finely chopped fresh parsley
¼ cup dry basil
¼ cup oregano
1 tablespoon paprika
1½ tablespoons garlic powder
1 tablespoon onion powder
2 tablespoons salt
To make the zesty tomato sauce: Crush tomatoes through a ricer. Heat oil in a large pot on medium low. Add minced garlic and cook until fragrant. Add tomatoes, salt, and pepper. Lower heat to low and cook at least 2 hours, or until raw flavor is gone, then remove from heat and add basil bouquet. Let sit until the basil flavor is infused. Store in the refrigerator for up to 1 week. Reheat just before serving.
To make the meatballs: Preheat oven to 350°F. In a large bowl, mix breadcrumbs, milk, and egg yolk until combined and the breadcrumbs are wet. Then add all other ingredients to this mixture and thoroughly mix with your hands. Scoop or roll into 4-ounce balls and place onto a greased or parchment-lined baking sheet. Bake until internal temp reaches 165°, approximately 20–25 minutes.
KITCHENWARE AVAILABLE AT LA CUISINE
Tag Crochet Trivet in Natural | Smithey Ironware No. 6 Dual-Handle Cast Iron Skillet | Costa Nova Pacifica Oval Platter in Vanilla | Bodrum Metallic Thread Napkin in Gold | Costa Nova Pacifica Cereal Bowl in Seed Grey | Arezzo Brushed Black Serving Set