Ingredients:

  • 1.5 lb ground venison
  • 0.5 lb ground pork
  • 1 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 28 oz crushed tomatoes
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1 medium yellow onion, finely diced
  • 1 tsp smoked paprika
  • 1 tbsp Worcestershire sauce

Instructions:

  1. In a large mixing bowl, combine the ground venison, ground pork, breadcrumbs, egg, minced garlic, Parmesan, and seasonings. Mix by hand until just incorporated to avoid overworking the meat.
  2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Shape the meat mixture into 1.5-inch balls and sear in batches for 2-3 minutes per side until a mahogany crust forms.
  3. Transfer the seared meatballs to the slow cooker.
  4. In a small bowl, whisk together the crushed tomatoes, beef broth, tomato paste, diced onion, paprika, and Worcestershire sauce. Pour the mixture over the meatballs.
  5. Cover and cook on High for 4 hours or Low for 6-8 hours.