Spaghetti And Venison Meatballs (Oamc) - cooking recipe

Ingredients

Meatballs
1 lb ground beef
1 lb ground venison
1/2 cup fine chopped onion
2 garlic cloves, finely minced (large ones)
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
1/2 cup milk
1/2 cup breadcrumbs
1/2 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon thyme
2 teaspoons Worcestershire sauce
minced mushroom stems
sauce
8 ounces mushrooms, sliced stems removed for meatballs
8 ounces tomato sauce
2 (28 ounce) cans crushed roma tomatoes
1 (28 ounce) can petite diced tomatoes
4 garlic cloves, finely minced
1/2 cup chopped fine onion
1 tablespoon dried basil
1 tablespoon salt
1 teaspoon olive oil
1 lb pasta

Preparation

in stock pot place olive oil and saute onions until tender, add tomatoes, garlic, seasons and mushrooms let simmer.
in large bowl place all ingredients (except bread crumbs) and mix very well to distribute the garlic and onion.
add bread crumbs a little at a time and mix making sure that the meat will stick together, add more crumbs or torn bread if needed.
make into balls that suit your size.
fry or bake meatballs until done. for frying use a cast iron heavy skillet with a tiny bit of oil if necessary to prevent sticking.
bake on a rack to help with dripping removal. at 400* for 20 minutes. add 1/2 cup water to pan turn up oven to 450* for 25 more minutes.
put meatballs in sauce and simmer 30 minutes meanwhile cook pasta in hot salted water according to box directions.
serve with garlic bread and a crisp salad a little vino if ya want.