Welcome to Backwoods Bound.
Backwoods Beauty Photos | Bulletin Board | Candid CamShots | Contact Us | Fishing
Fun Facts | Home | Hunting | Links | Newsletter | Recipes | Site Map | Store

Click Here for Antler Plaques!

Spaghetti And Kangaroo Meatballs
Sent in by Tina Barnes.

~ 500g (approx. 1lb) ground kangaroo meat
~ 2 cups fresh bread crumbs
~ 1 large onion, finely chopped
~ 1 egg
~ 2 cloves garlic, crushed
~ 1 tbsp chopped parsley
~ 3 tbsp grated Parmesan cheese
~ black pepper to taste

~ 2 tbsp olive oil
~ 1 lb spaghetti noodles, cooked
~ 2 tbsp chopped oregano, fresh preferred

~ 850g (approx. 2 - 15oz cans) chopped tomatoes
~ 1 tbsp olive oil
~ 1 medium onion, finely chopped
~ 2 bay leaves
~ 1 tsp black pepper
~ 1 cup fresh basil leaves

In a bowl, combine the meat, bread crumbs, onion, egg, garlic, parsley and cheese together. Mix in pepper to taste.

Roll the meat mixture into 1" balls. Refrigerate for 30 minutes.

Heat 2 tbsp olive oil in a skillet and cook the meatballs in batches over medium heat until browned on all sides. Remove and drain on paper towels.

While the meatballs are cooking, heat 1 tbsp olive oil in a skillet.

Add the chopped onion and cook until soft.

Add the tomatoes, bay leaves and pepper. Stir together.

Bring to a boil. Reduce heat and simmer partially covered for 30 minutes. Stir occasionally.

Add the meat balls and basil to the sauce. Gently stir together.

Simmer uncovered for 10 15 minutes.

Serve over cooked spaghetti and sprinkle with the chopped oregano.


Click Here for Chili Seasoning!