Venison Meatballs

  • 6 hrs 25 mins
  • Prep: 25 mins,
  • Cook: 6 hrs
  • Yield: 3 dozen meatballs

This recipe for tasty venison meatballs is cooked in a slow cooker with tomato sauce with green pepper and onions and basil. Serve these saucy venison meatballs over spaghetti or pasta.

What You'll Need

  • 3 pounds ground venison
  • 1 egg, lightly beaten
  • 3 (6 ounce)
  • cans tomato paste, divided
  • 2 cups finely chopped onion
  • 2 large green bell peppers, divided
  • 1 1/2 teaspoons oregano, dried, divided
  • 1 teaspoon salt
  • 1 cup uncooked oatmeal or fine dry breadcrumbs
  • 1/2 teaspoon dried basil
  • 3 (15 ounces each) cans tomato sauce
  • 4 garlic cloves, minced
  • 3 tablespoons vegetable oil
  • 1 bay leaf

How to Make It


  1. Mix venison with the egg, 2 tablespoons tomato paste, half of the chopped onion, half of the chopped green pepper, 1 teaspoon oregano, 1 teaspoon salt, and the uncooked oatmeal.
  2. Moisten with a little tomato sauce if the mixture is dry. Mix well, form into meat balls. In a large non-stick skillet over medium-low heat, add the 3 tablespoons of vegetable oil.
  3. Cook meatballs in batches until browned on all sides; transfer to a baking dish and cover with foil.
  1. Bake for about 40 minutes at 350 degrees F. Cool then refrigerate until an hour before serving. Note: The meatballs can be made the night before serving.


  1. In a 5- to 6-quart slow cooker, combine remaining tomato sauce and paste, 1/2 teaspoon oregano, 1/2 teaspoon basil, remaining chopped onion, remaining chopped green peppers, and minced garlic.
  2. Cook for 5 to 6 hours on low setting. Check a few times and add a little water, if necessary. Add bay leaf and meatballs one hour before serving time. Remove the bay leaf, taste and adjust seasonings, and serve hot over pasta.

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