Venison 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 vegetable 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

In a 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.

In a 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.

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 meat thermometer reads 160°.

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 over the meatballs, mushrooms and noodles. Makes 8-10 servings.