Crockpot Venison Meatballs

Catsup and gingerale in crock pot. Stir every 30 mins.

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I like to put my balls in a 9 x 13 casserole dish.

Crockpot venison meatballs. Pour over the venison meatballs. 30 to 40 frozen meatballs or homemade meatballs see recipe below. Serve with spaghetti and your favorite sauce.

Continue making meatballs until the bowl is empty trying to make them all the same size. In a large mixing bowl add the ground venison bread crumbs egg chopped onion chili powder salt and pepper. Turn them gently during the frying time.

Cook over medium heat for about 5 minutes stirring frequently. Add meatballs sauce should cover all meatballs. Pour meatball sauce over the meatballs.

Once all of the deer meatballs are rolled add 1 Tbsp of olive oil to the frying pan and fry until done which if you made medium-sized meatballs is usually 7 minutes. Form the meat mixture into 1-inch. Cook on high for 2 hours in the crockpot.

Ground venison by itself has a hard time holding together in a meatball so I like to use an 8020 blend of ground venison to beef or pork fat or bacon. You can cook the venison meatballs for another hour or even 2 if you would like the sauce thicker. Pour sauce over meatballs in slow cooker.

In addition to the fat a few binders like bread crumbs shredded parmesan cheese and eggs help the meatballs to keep their shape while cooking. Combine ground meat rice salt pepper and 38 cup tomato. Using your hands mix to combine well.

Preheat the frying pan to medium heat. Mix all ingredients in a large bowl and take a tablespoon full of the mixture and roll it into a ball and place it in a baking dish. When all meatballs have been transferred to slow cooker add chicken broth evaporated milk jelly flour and pickle juice to skillet whisking to blend flour.

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