Goose Meatballs with Red Sauce

I know, it's going to seem like all wild game, all the time for a bit... 

Everyone wanted to know if I was going to make sausage with some of the meat I have stocked away. I hate to admit it, but that's not one of my favorite things to make, or eat. It did get me thinking about spaghetti and meatballs, however. Who doesn't love those ! 

These were much simpler to make than even I could have imagined. Add some homemade red sauce, and noodles, and you won't even know the difference between these and regular, super tasty meatballs ! 

Goose Meatballs with Red Sauce 

2 pounds goose meat, cut into small chunks 

1 pound ground pork 

4 cloves garlic 

1 teaspoon salt 

1 teaspoon pepper 

2 cups Italian seasoned bread crumbs 

1 cup shredded Parmesan cheese 

2 eggs, lightly beaten 

3/4 to 1 cup water 

3-4 tablespoons olive oil 

Using a meat grinder (I just used the small one for the Kitchen Aid mixer, it worked like a champ!), grind the goose meat and garlic cloves together. Mix together the remaining ingredients except the oil. Adjust water so that the meatballs are very moist, but not watery. In a large fry pan, heat oil until meatballs sizzle when added. Brown meatballs on all sides, but do not completely cook through. Add them into the simmering red sauce, once it is complete.

Red Sauce
2 quarts tomato juice
2 quarts diced tomatoes
2 carrots, cut in large chunks
2 ribs celery, cut in large chunks
1 large onion, quartered
1 head of garlic, peeled and slightly smashed
Bunch of basil, oregano, parsley and thyme, tied together.

Place everything in a large stock pot together, and simmer slowly for 6-8 hours. Drain or scoop out all the large bits, and let it return to a simmer. Add meatballs, when they are cooked.

Cook all of these together, for approximately 30-40 minutes, until meatballs are cooked through. Serve over your favorite pasta. Top with Parmesan cheese, if you wish.