Timber 2 Table - JJ's Spaghetti IN Meatballs

Federal Ammo's JJ Reich shares his unusual take on traditional spaghetti and meatballs

JJ's Spaghetti IN Meatballs

45 Min

Prep Time

30 Min

Cook Time





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.

Serve the meatballs with marinara blended with parmesan cheese for dipping.

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.

Realtree Store


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

Cooking Instructions

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.

The recipe only requires a few simple ingredients.

Wrap the meat around the spaghetti ball to seal it completely.

Wrap the sausage around the spaghetti ball.

Gently roll the balls in panko breadcrumbs. Then move them to a baking sheet.

Rest the balls to allow the spaghetti to start to thaw, then roll gently in panko bread crumbs to coat.

Serve with remaining sauce mixed with grated parmesan for dipping.