1poundground chuckvenison or a combination of beef, pork and veal
1cupdry white wine
1can (28-ounce)crushed tomatoes
2tablespoonschopped fresh parsley
salt and freshly ground pepperto taste
Preheat oven to 350 degrees.
In a large bowl, combine panko, milk, eggs, garlic, parsley, coriancer, cumin, nutment, salt and black pepper and mix well.
Add the ground meat (beef, venison or the combination) and mix well.
Form into 1-inch (approximately) meatballs and place on a parchment paper-lined baking sheet.
Bake for 15-17 minutes or until a thermometer registers 165 degrees in the center.
While the meatballs are baking, make the sauce. Heat olive oil in a skillet or saute pan over medium-high heat.
Add the onions and garlic. Reduce heat to medium-low and cook 7-8 minutes or until beginning to soften. Add the wine and tomatoes and simmer gently 15 minutes.
Add the meatballs and continue simmering another 10 minutes.
Add parsley and season to taste with salt and black pepper.
Serve over cooked rice or orzo pasta.
SUBSTITUTIONS: Ground chicken or turkey may be used in place of beef.MAKE AHEAD: These reheat great! Place in an ovenproof baking dish and reheat at 350 degrees until heated through.FREEZER-FRIENDLY: Cool thoroughly and place in an airtight container. Freeze 2-3 months. Thaw in the refrigerator and reheat in a 350-degree oven until heated through.