Spaghetti with Game Meatballs (Partridge & Pheasant)

Some bowls just feel like a hug, and this one wears a cosy tweed jacket. These game meatballs are a mix of partridge and pheasant for gentle gamey depth, rounded out with a little sausage meat for juiciness, then simmered in a bright tomato-basil sauce and tangled through spaghetti. It’s cosy, easy, and exactly the sort of dinner you can pull together on a chilly weeknight - big flavour, minimal faff.

Why game meatballs?

Game has a deep flavour and (especially with pheasant and partridge) is leaner than many supermarket minces. It's a sustainable meat choice, locally sourced, and antibiotic free. A small amount of sausage meat adds the fat you need for tender meatballs, while sourdough crumbs and a quick oregano–garlic mix keep things fragrant. Browning first and finishing the cook in sauce is the secret to meatballs that are both deeply savoury and pillowy inside.

Ingredients (serves 4)

For the meatballs

• 420 g mixed partridge & pheasant mince (about 70%)

• 180 g sausage meat (about 30%)

• 2 slices day-old sourdough, blitzed to coarse crumbs (about 60 g), or use dried breadcrumbs

• 2 garlic cloves, finely grated (split: 1 for meatballs, 1 for sauce)

• 2 tsps dried oregano (split: ½ + ½)

• 30 g Parmesan, finely grated

• 1 tsp fine sea salt

• Freshly ground black pepper

• 1–2 tbsp extra-virgin olive oil (for the pan)

For the sauce & pasta

• 700 g passata

• A small bunch fresh basil, leaves picked (reserve a few for serving), stalks kept whole

• A splash game stock (or chicken stock), 50–100 ml

• 350–400 g spaghetti

• Extra Parmesan, to serve

• Extra EVOO, to finish

Method

1) Mix the meatballs

In a large bowl, combine the game mince, sausage meat, sourdough crumbs, 1 grated garlic clove, ½ tsp dried oregano, 30 g Parmesan, salt, and a generous grind of pepper. Use clean hands to mix gently until everything is just blended - don’t overwork it or the meatballs will be tough.

2) Shape

With damp hands, roll into 20–24 even meatballs (walnut to small golf-ball size). Place on a tray and chill 10 minutes to help them hold their shape.

3) Brown (don’t cook through)

Film a wide sauté pan with EVOO and heat over medium-high. Brown the meatballs in batches, turning to colour most sides (4–5 minutes total per batch). You’re after good colour only; do not cook them through. Transfer to a plate.

4) Build the sauce in the same pan

Lower heat to medium. Add the remaining grated garlic and sizzle for 20–30 seconds until fragrant (don’t let it colour). Pour in the passata, drop in the basil stalks, add the remaining ½ tsp oregano, season with salt & pepper, and splash in game stock. Simmer 5 minutes to thicken slightly.

5) Finish the meatballs in sauce

Return the browned meatballs (and any resting juices) to the pan, roll them in the sauce, partly cover and simmer 10 minutes on a gentle bubble, turning once. Discard the basil stalks. Tear in half of the basil leaves and stir through. Taste and adjust seasoning.

6) Cook the pasta

Meanwhile, boil spaghetti in well-salted water until al dente. Reserve 200 ml pasta water; drain.

7) Marry pasta & sauce

Tip the drained spaghetti back into its warm pot. Add the meatballs and sauce with a splash of pasta water. Toss gently over low heat for 2–3 minutes until the sauce clings silkily to the pasta (add more pasta water as needed). Finish with a thread of EVOO.

8) Serve

Twirl into warm bowls, top with meatballs, shower with Parmesan, and scatter the remaining basil leaves. Crack over black pepper. Eat immediately.

Tips & swaps

• Tender meatballs, every time: Keep the mix loose - blend just until combined. Chilling shaped meatballs helps them hold.

• Breadcrumbs: Sourdough brings lovely texture; regular dried crumbs also work (use 40–50 g and add a splash of milk if the mix feels dry).

• No game stock? Chicken stock is fine. Even a splash of pasta water will help the sauce emulsify.

• Add a green note: A handful of finely shredded cavolo nero or spinach stirred into the sauce at the end is lovely.

• Make ahead: Brown the meatballs and cook the sauce up to 2 days in advance. Reheat gently, then finish the pasta fresh.

  
  

What to serve alongside

Keep it bright and simple: a rocket & lemon salad, or garlic-rubbed sourdough for mopping. A glass of Barbera, Sangiovese, or a mineral white (Albariño/Verdejo) sits nicely with the sweet-savoury sauce and parmesan.

Storage

Leftovers keep 2–3 days in the fridge. Reheat gently with a splash of water to loosen. Meatballs freeze well before or after saucing; thaw overnight and reheat until piping hot.

Printable recipe card (quick view)

Spaghetti with Game Meatballs (Partridge & Pheasant)

Serves 4 | Time ~40 min

Meatballs: 420 g game mince • 180 g sausage meat • 60 g sourdough crumbs • 2 garlic (1 for mix, 1 for sauce) • 1 tsp oregano (½ + ½) • 30 g Parmesan • salt & pepper • EVOO

Sauce & pasta: 700 g passata • basil (stalks + leaves) • 50–100 ml game stock • 350–400 g spaghetti • Parmesan • EVOO

1. Mix meats, crumbs, 1 garlic, ½ tsp oregano, Parmesan, salt & pepper. Roll 20–24 balls; chill 10 min.

2. Brown in EVOO; don’t cook through. Remove.

3. Same pan: garlic, passata, basil stalks, ½ tsp oregano, salt & pepper, stock. Simmer 5 min.

4. Return meatballs; simmer 10 min gently. Stir in torn basil leaves.

5. Cook spaghetti al dente; reserve 200 ml water.

6. Toss pasta with meatballs + sauce, adding pasta water to gloss.

7. Serve with Parmesan and basil.

Cosy season is officially open - this is a brilliant recipe to batch cook for busy weeks, and the whole family will love it!