Wild Game Meatballs

By kallen2302

Ingredients

• MEATBALLS:
• 3 * 3 pounds ground venison
• 1 * 1 egg, lightly beaten
• 2 * 2 TBL tomato paste
• 1 * 1 cup finely chopped onion
• 1 * 1 large red or green bell pepper
• 1 * 1 tsp oregano, dried
• 1 * 1 tsp salt
• 1 * 1 cup uncooked oatmeal or fine dry breadcrumbs
• SAUCE:
• 1 * 1 cup chopped onion
• 1 * 1 large bell pepper
• 3 * 3 (6 ounce) cans tomato paste
• 3 * 3 (15 ounce) cans tomato sauce
• 4 * 4 garlic cloves, minced
• 3 * 3 Tbl vegetable oil
• 1 * 1 bay leaf
• 1/2 * 1/2 teaspoon dried basil
• 1/2 * 1/2 tsp oregano, dried

Details

Servings 36

Preparation

Step 1

MEATBALLS: Mix venison with the egg, 2 TBL tomato paste, 1 c chopped onion, a chopped bell pepper, 1 tsp oregano, 1 tsp salt, and the uncooked oatmeal. Moisten with a little of the 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 TBL 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°. Cool then refrigerate until an hour before serving. The meatballs can be made the night before.

SAUCE: In a 5- to 6-quart slow cooker, combine remaining tomato sauce and paste, 1/2 tsp oregano, 1/2 tsp basil, chopped onion, chopped green peppers, and minced garlic. Cook for 5 to 6 hours on LOW. Check 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.

Makes about 3 dozen meatballs, or enough for 8 to 10 servings with spaghetti or other pasta.