Pheasant Meatballs in Tomato Basil Sauce

Experience pheasant at its finest with this tender and flavorful recipe. The key is proper meatball formation, which ensures perfectly seasoned bites that stay moist and delicious every time you make it.

Italian-American comfort food elevated

Family Style Cooking This preparation transforms lean pheasant into comforting meatballs, using traditional Italian techniques to create tender, flavorful results that appeal to all ages.

Ingredients (Serves 8-10)

• 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 the breadcrumbs in milk until fully absorbed. This secret ingredient keeps your meatballs incredibly tender.

2. Meatball Assembly: Gently fold together all the pheasantball ingredients. Handle the mixture as little as possible to keep things tender.

3. Browning Process: Brown the pheasantballs in batches in olive oil. Don't crowd the pan - you want searing, not steaming.

4. Sauce Making: Build a simple sauce with quality San Marzano tomatoes, fresh garlic, and torn basil. Simple is always better.