Parmesan Pasta with Pheasant Meatballs

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Written by Jeff Davis Visit : Visit authors website

Prep Time: 10 min - Cook Time: 30 min

Ingredients

Pheasant Meatballs

1 lbs Ground Pheasant meat

1/2 lbs Ground Pork

1/2 cup(s) Plain Breadcrumbs

1/2 cup(s) Parmesan Cheese, grated

1/4 cup(s) Dry White Wine

1 Egg

1/2 tsp Ground White Pepper

1/2 tsp Ground Fennel Seeds

1 Bunch Fresh Parsley, Chopped

1 tsp Kosher Salt

Italian Seasoning

Pasta

16 oz Whole Wheat Spaghetti Pasta

3 Small Shallots, Diced

8 clove(s) Garlic, chopped

1 cup(s) Parmesan Cheese, grated

3/4 cup(s) Dry White Wine

8 tbsp Butter, unsalted

1 tbsp Olive Oil

1 Bunch Fresh Parsley, Chopped

1 Lemon, juiced

Red Pepper Flakes

Instructions

Pheasant Meatballs

Step #2 - Preheeat Oven to 425 degrees. Chop Parsley and shred Parmesan Cheese

Step #3 - Lightly ground fennel seeds in mortar

Step #4 - Add meat to a mixing bowl, then add breadcrumbs, parmesan cheese, parsley, white pepper, ground fennel and Salt.

Step #5 - Pour in White Wine and one egg

Step #6 - Mix with hands to combine. If it's still wet, mix in some more breadcrumbs.

Step #7 - Line baking sheet with parchment paper. Scoop out mixture and form into equal size balls using some type of spoon or scoop ensure uniformity.

Step #8 - Place meatballs on parchment paper.

Step #9 - Sprinkle a little Italian seasoning over the top of the meatballs

Step #10 - Place in oven 10-15 minutes. Internal temperature should be 160-165.

Parmesan Pasta

Step #12 - Boil a large pot of water. When boiling add generous amount of salt, 2 heaping palmfuls.

Step #13 - While your water is coming to a boiling, chop Parsley and the dice Shallots and Garlic, then grate Parmesan cheese.

Step #14 - Add Pasta to boiling water and cook 8 - 10 minutes or per the instructions of the pasta you use. Meanwhile, in large skillet at 2 tbsp of butter and 1 tbsp of olive oil, allow to warm on medium high heat.

Step #15 - Added Shallots and cook for 3-4 minutes

Step #16 - Added garlic cook for 1 minute

Step #17 - Added 6 more tsp of Butter and the White Wine. Let simmer a minute.

Step #18 - Your pasta should be just about done. Using thongs, remove cooked pasta straight to skillet with sauce. Then mix to coat pasta with sauce.

Step #19 - Latte 1 cup of boiling Pasta water into skillet.

Step #20 - Slowly add Parmesan Cheese, a little bit at a time, whisking the whole time. Add it all at once might cause it to clump together.

Step #21 - Sprinkle with chopped parsley and red pepper flakes, then squeeze the juice from one lemon into dish.

Step #22 - Serve in pasta bowl with fresh cut lemon to squeeze over dish and more Parmesan Cheese.