JJ's Spaghetti IN Meatballs
One of the best benefits of blogging for Timber2Table is sharing wild game recipes with and from other hunters. At a recent squirrel hunting camp, Federal Ammo's JJ Reich mentioned that he had been experimenting with a version of venison spaghetti and meatballs inspired by his favorite Scotch egg recipe.
He froze the spaghetti to hold its shape. Next he wrapped the spaghetti balls in a thin layer of venison Italian sausage. Then he rolled them in panko breadcrumbs. The result was a Scotch-egg-style spaghetti IN meatballs.
2 pounds venison Italian sausage
1 jar (25 ounces) spaghetti sauce
16 ounces dried spaghetti, cooked
4 ounces parmesan cheese
3 cups panko breadcrumbs
Non-stick vegetable oil cooking spray
Start by boiling the spaghetti in salted water. Drain the pasta and mix in enough sauce to coat it. Pack the spaghetti in round ice-ball molds. Freeze well — usually at least four hours.
Wrap the meat around the spaghetti ball to seal it completely.
Gently roll the balls in panko breadcrumbs. Then move them to a baking sheet.
Serve with remaining sauce mixed with grated parmesan for dipping.