By Gale Sorsby Green
1 Lb. ground venison
1 egg
Salt & pepper
1/3 cup diced bell peppers
Mix the venison, egg, bread crumbs and bell pepper together.
Add salt and pepper to taste.
Shape the venison mixture into balls.
Brown the venison balls in a skillet and pour off the excess grease.
Place the browned venison balls in an oven dish and pour ¾ cup of any Bentley’s Batch 5 Barbecue Sauce flavor over the meatballs.
Bake the meatballs at 350 for 40 minutes, stirring after 20 minutes.
Add extra Bentley’s Batch 5 as need before serving.
