Slow Cooked Deer Balls (Venison Meatballs)

I know. Tacky, tacky title. However, if you know my husband's sense of humor then you understand how this recipe got it's name.  Ground turkey can be substituted for the venison.  It makes a big batch but the meatballs freeze well. (please don't ask my husband what he calls frozen venison meatballs!)

Ingredients:


1 slice fresh whole-wheat bread, pulsed into crumbs
1/4 cup grated Parmesan
1 large carrot (pulsed fine in food processor)
1 medium onion (pulsed fine in food processor)
2 large cloves garlic, minced
1 tablespoon dried parsley
1 teaspoon dried thyme leaves
1 egg, lightly beaten
1/2 teaspoon salt
Freshly ground black pepper
2 pounds ground venison (or ground turkey)

Preparation:

Preheat oven to 350 degrees.  Combine all ingredients except the venison into a large work bowl.  Once the ingredients are well-mixed, add venison.  Using your hands, combine ingredients.  Form meatballs into 2-1/2 inch balls (I use an ice cream scoop).  Place meatballs on a greased cookie sheet.  Bake in the oven, turning the meatballs every 10 minutes until nicely browned. Place meatballs in crockpot.  Cover with your favorite spaghetti sauce and cook on low approximately 6 hours.