Grain and Dairy Free Venison Meatballs (Recipe)

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Just like spaghetti and meatballs but with zero guilt. Grain free and dairy free venison meatballs on a bed of chopped Brussels sprouts and zucchini ribbons.

Tomato Sauce

• 1 28-oz can crushed tomatoes
• 1 14-oz can crushed tomatoes
• 1 onion diced
• 2 garlic cloves minced
• 1 celery stalk
• 1 carrot
• 1/2 red wine
• 1 tablespoon honey
• 1 teaspoon oregano
• fresh thyme
• fresh basil chopped
• 1/2 teaspoon salt
• 1 tablespoon olive oil

Venison Meatballs

• 1 lb venison burger
• 1 mild chorizo or sausage link (removed from casing)
• 1 teaspoon fennel powder
• 1 teaspoon oregano
• 1 tablespoon olive oil

Brussels Sprouts and Zucchini

• 2 cups Brussels sprouts chopped
• 2 zucchinis (use a julienne peeler or potato peeler)
• 1 tablespoon olive oil

Directions

1. In a bowl, mix together ground venison, chorizo and spices. Cover and place in refrigerator for 1-2 hours.


2. In a stock pot, heat oil over medium-high heat. Add diced onion and garlic and sauté until translucent. Add all other ingredients and simmer covered on low heat for about an hour. Remove carrot and celery stalk and process sauce using an immersion blender or food processor. Process until smooth.


3. Remove venison mixture from refrigerator and form small golf sized meatballs (18-20). Heat cast iron skillet over medium-high heat. Add olive oil and venison meatballs. Cook meatballs for about 5 minutes until browned on bottom. Turn meatballs over using a small spatula and cook for another 5 minutes. Turn heat to low and pour tomato sauce into pan covering meatballs. Continue to simmer for another 10 minutes or until meatballs are cooked thoroughly.


4. During this time, heat a non-stick skillet to medium-high heat and add olive oil, Brussels sprouts and zucchini. Sauté until tender. Add a little sea salt, pepper and fresh chopped basil. Remove from heat.

http://www.nevadafoodies.com/grain-and-dairy-free-venison-meatballs/

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