Ground / burger

Reindeer meatballs with tomato pasta

Rosemary reindeer meatballs baked in the oven while a tomato sauce simmers down, then everything tossed together with butter and Parmesan.

Instructions

Heat the olive oil in a large pot over medium heat and add the onion, grated carrot and garlic.
Cook them 5–7 minutes, until they start to soften, then stir in the crushed tomatoes, water, rosemary sprig, salt and pepper. Bring it to a gentle simmer, turn the heat low, cover and let it go 35–40 minutes. Fish out the rosemary before serving.
Heat the oven to 225°C (425°F) and soak the panko in the milk for a few minutes.
In a large bowl, mix the reindeer with the soaked breadcrumbs, dried rosemary, salt and pepper. Bring it together gently, then roll it into even meatballs about 1.5 inches across and line them up on a parchment-lined tray.
Bake the meatballs 15 minutes, turning them halfway, until browned and cooked through.
Meanwhile, cook the pasta until al dente, drain it well and return it to the pot of sauce. Fold the meatballs in to warm through, then stir in the butter and Parmesan until everything is glossy and coated.
Divide the pasta and meatballs between four bowls.
Spoon over any sauce left in the pot, scatter oregano leaves and a little more Parmesan, and serve at once.

Tips

A splash of Merlot in the sauce while it simmers is a good addition.
Frying the meatballs in a little olive oil before they go in the oven gives them a better crust.

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