Meatballs:
* Olive oil
* 1 yellow onion, finely diced
* 1-3 garlic cloves, minced
* 1 Tbsp. rice wine vinegar
* 1 Tbsp. Italian seasoning
* 1 tsp. salt
* 1/2 tsp. pepper
* 1 lb. ground venison
* 1 lb. medium ground beef
* 1 egg
* 1/4 cup bread crumbs
1. Preheat the oven to 375 F.
2. Heat the olive oil in a skillet over medium-high heat and add the onion. Sauté for about 4 minutes and add the garlic, rice wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized.
3. Add the onion and garlic mixture to a large bowl with the venison, beef, egg and bread crumbs. Mix well (I like to use my stand mixer).
4. Scoop the meatball mixture out into even balls, about 1 tablespoons in each ball.
5. Place in the oven for 20 minutes or until the meatballs are golden brown and cooked through to 165º F
Sauce:
* 1/3 cup brown sugar
* 3/4 cup honey
* 1 cup ketchup
* 1/4 cup soy sauce
* 1-3 cloves garlic, minced
In a bowl, mix together the brown sugar, honey, ketchup, soy sauce and minced garlic. Stovetop method: Add the sauce mixture to a large pot with the cooked meatballs, simmer for 10-15 minutes. Crockpot method: Add the sauce mixture to a large crockpot with the cooked meatballs. Cook on low for 3-4 hours, stirring occasionally.
Notes:
If you like more sauce with meatballs, double the sauce ingredients.