Venison Sausage Meatballs

• 1 egg, lightly beaten
• 1 cup soft bread crumbs
• 1 can (8 ounces) water chestnuts, drained and finely chopped
• 1/4 cup soy sauce
• 2 teaspoons ground ginger
• 1 garlic clove, minced
• 1 pound ground venison
• 1 pound bulk pork sausage
• 3 to 4 teaspoons canola oil, divided
• 1/2 pound fresh mushrooms, sliced
• 1 can (14-1/2 ounces) chicken broth
• 1-1/4 cups cold water, divided
• 3 tablespoons cornstarch
• Hot cooked noodles

1. In a large bowl, combine the egg, bread crumbs, water chestnuts, soy sauce, ginger and garlic. Crumble the venison and sausage over the mixture and mix well. Shape into 1-in. balls.
2. In a large skillet over medium heat, brown meatballs in batches in 2 teaspoons oil, adding 1 teaspoon oil if needed. Transfer meatballs to a 3-qt. slow cooker.
3. In the same skillet, saute mushrooms in 1 teaspoon oil until tender. Stir in the broth and 1 cup cold water. Pour over the meatballs. Cover and cook on low for 4-5 hours or until a thermometer reads 160u0b0.
4. Remove meatballs and mushrooms with a slotted spoon; keep warm. Strain cooking juices into a saucepan. Combine cornstarch and remaining water until smooth; add to saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the meatballs, mushrooms and noodles.

egg, bread crumbs, water chestnuts, soy sauce, ground ginger, garlic, ground venison, pork sausage, canola oil, mushrooms, chicken broth, cold water, cornstarch, noodles

Taken from www.tasteofhome.com/recipes/venison-sausage-meatballs/ (may not work)