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Venison Meatballs with Pasta Ribbons (Emeril Lagasse) Recipe

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Venison Meatballs with Pasta Ribbons (Emeril Lagasse)
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Ingredients
22
Count
Nutrition
1574
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. In a large saute pan set over medium high heat, render the bacon until crispy, about 4 minutes. Remove the bacon from the pan and drain on paper towels. Add the onions to the pan and cook until soft, about 3 minutes. Add the garlic and cook until aromatic, about 2 minutes. In the bowl of a food processor, process the onions and garlic into a smooth paste, then set aside to cool.
  2. In a large mixing bowl combine the venison and veal. With an electric mixer fitted with a paddle attachment, blend the meats together on low speed. (Alternately, blend together the ingredients with a large wooden spoon.) Slowly add the bacon and onion mixture, and once incorporated, gradually add the buttermilk, breadcrumbs and cheese in stages. Add the salt, pepper, Essence, rosemary and sage, and blend thoroughly.
  3. Form the meat into 20 even sized balls. Heat a large saute pan over medium high heat and heat 2 tablespoons of the vegetable oil. Add the meatballs to the pot in batches and sear on all sides. Remove the meatballs and add the red wine to deglaze the pan, scraping the bottom of the pan with a wooden spoon. Pour the pan juices into a cup and reserve. Add the remaining vegetable oil and flour to the pan and cook over medium heat to make a light brown roux, stirring constantly, about 5 - 10 minutes. Add the veal stock to the pan and stir until the roux is completely dissolved. Bring the stock to a boil, then reduce the heat to a simmer. Let the sauce reduce for 15 minutes, then stir in the Dijon mustard and cream. Return the meatballs and reserved pan juices to the pot and cook for 20 minutes.
  4. Bring a large pot of salted water to the boil. Add the pasta ribbons to the boiling water and cook until al dente, about 8 - 10 minutes. Drain the pasta, toss lightly with olive oil and keep warm.
  5. Swirl the cold butter into the sauce and adjust the seasoning to taste. Serve the noodles topped by meatballs and sauce, garnishing each serving with chopped green onions and grated Parmesan cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1574.23 Kcal (6591 kJ)
Calories from fat 748.89 Kcal
% Daily Value*
Total Fat 83.21g 128%
Cholesterol 335.83mg 112%
Sodium 2342.3mg 98%
Potassium 1210.83mg 26%
Total Carbs 87.41g 29%
Sugars 7.97g 32%
Dietary Fiber 5.89g 24%
Protein 102.86g 206%
Vitamin C 2.9mg 5%
Vitamin A 0.1mg 5%
Iron 10.7mg 60%
Calcium 433.1mg 43%
Amount Per 100 g
Calories 171.15 Kcal (717 kJ)
Calories from fat 81.42 Kcal
% Daily Value*
Total Fat 9.05g 128%
Cholesterol 36.51mg 112%
Sodium 254.66mg 98%
Potassium 131.64mg 26%
Total Carbs 9.5g 29%
Sugars 0.87g 32%
Dietary Fiber 0.64g 24%
Protein 11.18g 206%
Vitamin C 0.3mg 5%
Iron 1.2mg 60%
Calcium 47.1mg 43%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 37.6
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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