Venison Meatballs

Gather the ingredients.

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 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 the 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 or mashed potatoes.