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 venison (ground)
- 1 egg (lightly beaten)
- 3 (6 ounce) cans tomato paste (divided)
- 2 cups onion (finely chopped)
- 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 meatballs. 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.
- Make the sauce: 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.
More Venison Recipes
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||6 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||4 g|