1/2cupchopped Italian parsley, plus more for plating
For the Sauce
1/2cupextra-virgin olive oil
2large onions, roughly chopped
2sprigs fresh rosemary
10clovesgarlic, thinly sliced
2tbspbalsamic vinegar
2cupsdry red wine
1qtwhole peeled tomatoes(I crush them by hand)
2tbspred pepper flakes
For the Polenta
quick-cook polenta or grits
2tbspunsalted butter
1cupparmesan cheese
Instructions
For the Meatballs
In a shallow pan, soak the bread in the milk for 2 minutes. Squeeze the bread to remove excess moisture, and then place the bread in a large bowl.
In a food processor, pulse the peeled onions and rosemary leaves. Then place them into a large frying pan over medium heat. Add a drizzle of olive oil and allow the liquid to evaporate from the mixture for about 20 minutes, or until the onion mixture is lightly caramelized.
Meanwhile, add the venison, pork, eggs, garlic, cheese, salt, pepper, and parsley to the bread. Once the onions are caramelized, add them to the meat mixture and lightly mix all the ingredients until incorporated. Divide into 18 equal-sized meatballs a little larger than a golf ball.
In a large heavy-bottomed skillet, heat oil over medium heat until almost smoking. Add the meatballs in batches to avoid overcrowding the pan. Cook the meatballs until brown on all sides for about 10 minutes. Remove cooked meatballs to a plate.
For the Sauce
Drizzle olive oil into the same skillet used to make the meatballs. Add the onions and garlic to the pan and cook over medium heat for about 5 minutes. Add the balsamic vinegar, wine, tomatoes, and red pepper flakes to the skillet and bring to a boil. Then reduce the heat to simmer for about 20 minutes.
For the Polenta
Meanwhile, cook the polenta according to the packet instructions until you have a creamy consistency, adding the butter and grated Parmesan at the end.
Put It All Together
Gently toss the meatballs through the sauce and serve over the polenta. Scatter a few extra parsley leaves over the dish along with an extra sprinkling of parmesan cheese, if you like.
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