Muskrat Meatballs in Tomato Sauce
Muskrat Recipe
1Setup & Prepare
Cultural Context
This comforting dish represents the ultimate in Italian-American home cooking adapted to local ingredients. Italian immigrants to the Great Lakes region often substituted available game for traditional meats, creating dishes that honored their culinary heritage while embracing their new homeland's bounty. The technique of combining lean game with pork fat ensures moist, flavorful meatballs that rival any traditional preparation.
2Ingredients
Shopping List
3Cooking Instructions
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Breadcrumb Soaking: Combine breadcrumbs and milk in large bowl. Let soak 5 minutes until soft.
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Meatball Mixture: Add ground meats, egg, Parmesan, garlic, parsley, salt, and pepper to breadcrumbs. Mix gently - overmixing creates tough meatballs.
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Forming: Shape into 1.5-inch meatballs using light touch. Wet hands prevent sticking.
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Browning: Heat olive oil in large skillet over medium-high heat. Brown meatballs in batches, turning carefully to maintain round shape. Remove and set aside.
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Sauce Base: In same pan, sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute more.
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Sauce Building: Add wine and cook until reduced by half. Add tomatoes, basil, oregano, and red pepper flakes. Season with salt and pepper.
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Simmering: Return meatballs to sauce. Simmer covered for 25-30 minutes until meatballs are cooked through and sauce has thickened.
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Service: Serve over spaghetti or with crusty bread, garnished with fresh basil and additional Parmesan.
4Chef's Notes & Pairings
Chef's Notes
- The milk-soaked breadcrumbs keep meatballs moist
- Don't skip the browning step - it adds crucial flavor
- Gentle simmering prevents meatballs from falling apart
Wine Pairing
A medium-bodied Chianti or Sangiovese provides the acidity to complement the tomato sauce while matching the hearty meatballs.
Nutrition Facts
Per serving: 445 calories, 32g protein, 24g fat, 22g carbohydrates. Hearty, satisfying comfort food.
