Go Back Email Link
–+ servings
Venison Meatball and Easy Pesto Pasta Recipe_Natalie Paramore

Venison Meatballs with Pesto Pasta

5 from 2 votes
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 904 kcal

Ingredients
  

Venison Meatballs:

  • 1 lb ground venison
  • 1/2 cup panko breadcrumbs
  • 2 eggs
  • 2 cloves minced garlic
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper

For the pasta:

  • 1 lb cavatappi or other tubular noodles
  • 1 cup store bought pesto
  • Optional: red pepper flakes and Parmesan

Instructions
 

  • Preheat oven to 375 degrees.
  • In large mixing bowl, combine all the ingredients for the meatballs. Shape into equal size, about the size of a golf ball.
  • Arrange on a baking sheet and bake for 30-40 minutes until cooked through.
  • Boil pasta until al dente. Drain and set aside.
  • Toss hot pasta with pesto and top with meatballs. Add red pepper flakes and Parmesan if desired.

Nutrition

Calories: 904kcalCarbohydrates: 96gProtein: 46gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 178mgSodium: 1340mgPotassium: 690mgFiber: 5gSugar: 6gVitamin A: 1456IUVitamin C: 2mgCalcium: 169mgIron: 6mg
Tried this recipe?Let us know how it was!