Venison Meatballs

Venison meatballs
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  • Total: 6 hrs 25 mins
  • Prep: 25 mins
  • Cook: 6 hrs
  • Servings: 12 servings
Nutritional Guidelines (per serving)
405 Calories
18g Fat
24g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 405
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 29%
Cholesterol 118mg 39%
Sodium 204mg 9%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 14%
Protein 37g
Calcium 91mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

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

  5. Bake for about 40 minutes at 350 F. Cool then refrigerate until an hour before serving. Note: The meatballs can be made the night before serving.

  6. 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 the low setting. Check a few times and add a little water, if necessary.

  7. Add bay leaf and meatballs one hour before serving time. Remove the bay leaf, taste and adjust seasonings, and serve hot over pasta.

  8. Serve and enjoy!

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