Spaghetti And Venison Meatballs

1-1/2 pounds ground venison

1/2 pound pork

2 eggs

4 slices white bread

2 tablespoons dried parsley

1 teaspoon garlic salt

1/2 teaspoon coarse ground pepper

3 tablespoons parmesan cheese

Remove crust from bread. Soak bread in water, then lightly squeeze. Break bread into small pieces. Add all ingredients together and mix lightly. Make into balls about two inches in diameter. Brown in skillet in small amount of olive oil. Remove meatballs and place in baking dish. Cover meatballs with sauce made of -

1 large onion, chopped

1/2 cup cooking sherry

2 cups water

1 (12 ounce) can tomato paste

1 teaspoon oregano

Mix together and pour over meatballs. Cover and bake at 375 degrees for 45 minutes. Serve over spaghetti.

Copyright 1998-2014 Stephen Ricciardelli