Name: Pheasant Meatballs in Tomato Basil Sauce
Cuisine: American
Ingredients: 2.5 lbs ground pheasant; 1 lb ground pork (for fat and moisture); 1 cup fresh breadcrumbs; 1/2 cup whole milk; 1/2 cup Parmigiano-Reggiano, grated; 2 large eggs, beaten; 4 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 2 tsp salt, 1 tsp pepper; *San Marzano Tomato Sauce:**; 2 (28 oz) cans San Marzano tomatoes, crushed by hand; 1/4 cup extra-virgin olive oil; 6 cloves garlic, sliced thin; 1/2 tsp red pepper flakes; 1/4 cup fresh basil, torn; Salt to taste; *Traditional Method**; 1. **Panade Preparation**:; - Soak breadcrumbs in milk until absorbed; - Creates moisture and tender texture; 2. **Meatball Assembly**:; - Gently combine all meatball ingredients; - Don't overmix (creates tough texture); - Form into golf ball-sized portions; 3. **Browning Process**:; - Brown meatballs in batches in olive oil; - Don't overcrowd pan; - Cook until golden on all sides; 4. **Sauce Making**:; - Make simple sauce with quality tomatoes

Panade Preparation:
- Soak breadcrumbs in milk until absorbed
- Creates moisture and tender texture
Meatball Assembly:
- Gently combine all meatball ingredients
- Don't overmix (creates tough texture)
- Form into golf ball-sized portions
Browning Process:
- Brown meatballs in batches in olive oil
- Don't overcrowd pan
- Cook until golden on all sides
Sauce Making:
- Make simple sauce with quality tomatoes
- Keep ingredients minimal for pure flavor
- Simmer meatballs in sauce 20 minutes

Service: Over pasta with additional cheese and basil

Pheasant Meatballs in Tomato Basil Sauce

1Setup & Prepare

2Ingredients

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3Cooking Instructions

4Chef's Notes & Pairings

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