Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, spaghetti with venison meatballs and ratatouille. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Check out my Italian Spaghetti Meatballs Recipe with a difference. Here I use Venison Meatballs from the Iceland exotic meat range, available in the UK. This meaty spaghetti casserole is a great way to use up venison. Smothered with tomato sauce and covered in cheese, they'll never guess it's not beef!

Spaghetti with Venison Meatballs and Ratatouille is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Spaghetti with Venison Meatballs and Ratatouille is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have spaghetti with venison meatballs and ratatouille using 5 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Spaghetti with Venison Meatballs and Ratatouille:

1. Make ready 400 g spaghetti (fresh recommended)
2. Make ready 1 knob butter
3. Make ready 1 tbsp rapeseed oil (cold-pressed recommended)
4. Take 12 venison meatballs home-made or bought-in (I used those with juniper and black cherries from Ben Rigby Game)
5. Take 1 kg “Rough and Ready Ratatouille” (see my Cookpad recipe) or your own home-made version or buy in ready-made

Venison has a lot lower calories than ground beef Remove meatballs from oven and add to slow cooker with sauce ingredients. I used these ingredients for the spaghetti sauce. Instead of making your own venison meatballs, with the ingredients above, there are many fabulous producers of pre-made meatballs that will do just as well. Mix together the venison, chopped onion, egg, flour and herbs until well combined or use your pre-made meatballs.

Steps to make Spaghetti with Venison Meatballs and Ratatouille:

1. Add the pasta to a pan of boiling, salted water and bring to the al dente point in time for Step 4. Reserve a little of the pasta water, drain the spaghetti in a colander, add a knob of butter and keep warm.
2. Bring the oil to a medium heat in a sauté pan and gently fry the meatballs for 9-11 minutes, turning occasionally.
3. Add the ratatouille and continue cooking until the ratatouille is heated through, probably a further 5-7 minutes. Add a little of the reserved pasta water if, but only if, the mixture is “running dry”. Slightly moist but not liquidy is the objective. The ingredients should contain enough seasoning.
4. Put the spaghetti onto a warmed pasta dish and top with with the meatball/ratatouille mixture. Please note that I do not add a Parmesan cheese garnish as I think that it confuses the flavours with this particular dish.

Instead of making your own venison meatballs, with the ingredients above, there are many fabulous producers of pre-made meatballs that will do just as well. Mix together the venison, chopped onion, egg, flour and herbs until well combined or use your pre-made meatballs. The venison meatballs from this homemade Italian recipe of Spaghetti and Venison Meatballs are so delicious, they're addictive! Drain, and top each plate of spaghetti with sauce and meatballs, and garnish with some freshly grated Parmigiano Reggiano. There are a lot of amazing spaghetti recipes out there.

So that’s going to wrap this up for this special food spaghetti with venison meatballs and ratatouille recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!