Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Serves: 4 – 6

What you will need:

Meatballs:

1 pounds           venison, ground beef or turkey
1-2 rolls             Ritz crackers, crushed (about 30 crackers)
1 tablespoons   garlic, minced
½ cup                  onion, chopped
½                         green pepper, chopped
1                          eggs
½ tablespoon    soy sauce
½  tablespoon   sherry (optional)
1 tablespoons   parsley
1 teaspoons      thyme
1 teaspoons      rosemary
¼ teaspoon       pepper
¼ teaspoon       salt

Sauce:

2-23.2 ounce cans         Tomato Soup
2 cups                               Half/Half
½ tablespoon                  Parsley
White Rice

Directions:

Preheat oven to 350°. In large mixing bowl combine all ingredients for meatballs. Line large baking sheet (with sides) with aluminum foil and roll mixture into 1 inch balls. Bake for 20 minutes or until internal temp reaches 160°.

Set crockpot temp to high and add meatballs. In separate bowl combine tomato soup, half/half and parsley then pour over meatballs. Heat for 1 hour or until warm.
Top with parsley serve over rice.