Smokey Venison Meatballs

• 1 lb. ground venison
• 1 Tbsp. Worcestershire sauce
• 1 tsp. salt
• 1 tsp. coarse ground black pepper
• 1 tsp. garlic powder
• 1 tsp. Liquid Smoke
• ½ cup onion, minced
• ½ cup plain bread crumbs
• ¼ cup half and half
• 1 egg, slightly beaten
• Vegetable oil
• 1 jar chili sauce
• 1 jar red currant jelly

Mix first nine ingredients in a large bowl.  Work mixture well with hands to blend.  Cover and refrigerate mixture overnight.  Form into meatball about the size of the walnut.  Brown meatballs in a large skillet a few at a time.  Meanwhile, in a small saucepan, combine chili sauce and jelly over low heat until bubbling.  Return meatballs to skillet, add sauce and simmer about 30 minutes stirring occasionally.  

Venison Meatballs

• 1 ½ lb ground venison
• 1 cup cracker crumbs
• 2 eggs, beaten
• 1 (8 oz) can tomato sauce
• ½ cup onion, finely chopped
• 1 bay leaf, crushed
• Dash of thyme
• 2 Tbsp. green pepper, chopped
• 1 ½ tsp. salt
• Dash of marjoram

Combine all ingredients, mixing well.  Shape into meatballs and place in shallow baking dish.  Bake at 350° for 1 hour.