This is a riff off traditional spaghetti and meatballs, with a Hellenic touch. It jazzes up one of my favorite comfort foods with a bit more garlic, a bit more sweetness and a chewiness from the bulgur wheat. These are not the fluffy meatballs of an old “red sauce” restaurant, nor the dry orbs that most wild game meatballs become. Any meat works here, by the way. Serve this with spaghetti and grated mizithra cheese, if you can find it. Pecorino or parmesan is just fine, too.
NOTE: My ground venison always has pork fat ground with it. If yours has no fat in it, you will need to add some. I'd recommend adding 1/4 pound of bacon to your grind in this case. Some people like ultra lean ground venison, but I am not among them.