In my downtime the other day i have made a large batch of pork and venison meatballs. Half went into the freezer for another meal and half went into the slow cooker for dinner. But first, how, following this recipe i found on the internet, I have combined 500 grams of pork mince and 500 gams of venison mince. The venison mince had been mixed by a friend who mixed through sundried tomatoes and fetta. I have added 1 egg and 1/2 cup panko breadcrumbs. I have then mixed until all combined then formed into meatballs. I made approximately 30 2 tablespoon sized balls.
I have then placed into our air fryer, in batches, and cooked for 4 minutes at 180 degrees C. This made it so much easier then flipping with the possibility of falling apart. 
I have then divided them into two batches as stated previously. With the batch for dinner i have added 1 jar of passata and then cooked on low for 6 hours. Served this with fettuccini and bread.