Roasted Vegetable Ragu With Venison Meatballs

Name: Roasted Vegetable Ragu With Venison Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Red Onion; 1 Red Bell Pepper; 1 Yellow Bell Pepper; 2 Fresh tomatoes (or 2 roma canned); 3 Zucchini; 2 Garlic cloves, minced; 2 tablespoons Olive oil; 1 teaspoon Sea salt; 1 teaspoon Oregano; 1 pinch Dried red chilli flakes; 2 tablespoons Balsamic vinegar; 1 Can of tomatoes; 1 tablespoon Brown sugar; 1 pound Venison, ground or mince; 1 teaspoon Sea salt; 1 tablespoon Worcestershire sauce; 1 tablespoon Fennel seeds; 1 teaspoon Dried oregano and dried thyme; 1 pinch Dried chilli flakes; 1 tablespoon Olive oil

Servings: persons

1 Red Onion
1 Red Bell Pepper
1 Yellow Bell Pepper
2 Fresh tomatoes (or 2 roma canned)
3 Zucchini
2 Garlic cloves, minced
2 tablespoons Olive oil
1 teaspoon Sea salt
1 teaspoon Oregano
1 pinch Dried red chilli flakes
2 tablespoons Balsamic vinegar
1 Can of tomatoes
1 tablespoon Brown sugar
1 pound Venison, ground or mince
1 teaspoon Sea salt
1 tablespoon Worcestershire sauce
1 tablespoon Fennel seeds
1 teaspoon Dried oregano and dried thyme
1 pinch Dried chilli flakes
1 tablespoon Olive oil

1
["Preheat oven to 400 degrees F. In a large baking dish (ceramic works great) or heavy duty shallow oven- proof stock pot, mix onion, red bell peppers, carrot, tomatoes, zucchini, garlic, olive oil, salt, and chilli flakes. Place in oven and bake for 30 minutes, stirring midway. In the meantime, prepare venison meatballs.", "For Meatballs: Mix venison, sea salt, worcestershire sauce, fennel, oregano, thyme, dried chilli flakes, and olive oil in large bowl. Form into medium size balls (just short of a golf ball). Place heavy duty skillet (cast iron is great) over medium high heat. Add 1/2 the olive oil and when hot, place half the balls in the skillet, making sure they are not crowded. After a couple minutes, check one to see if brown on bottom. If so, gently flip and cook for 1 minute (meatballs will continue cooking in the oven with ragu later) and remove to plate. Repeat with remaining meatballs and set aside.", "After ragu has been in the oven for 30 minutes, remove and add can of tomatoes, brown sugar, and balsamic. Give a good stir and gently nestle meatballs in ragu, spooning some sauce over each ball. Return to oven and continue cooking for 10 more minutes. Remove from oven and test a meatball to make sure it is cooked through, with a small bit of pink in the very middle as they will continue cooking once removed from oven.
2
Serve ragu over gluten free spaghetti noodles and top with a pinch of fresh basil, if in season."]

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 Red Onion, 1 Red Bell Pepper, 1 Yellow Bell Pepper, 2 Fresh tomatoes (or 2 roma canned), and more.

Yes, Roasted Vegetable Ragu With Venison Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!