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.
- 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
- 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.
- 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.
- Cook meatballs in batches until browned on all sides; transfer to a baking dish and cover with foil.
- 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.
- 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.
- 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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