Remove ground venison from refrigerator about 15 - 20 minutes before starting.
Prep a cookie sheet with aluminum foil and a spritz of cooking spray.
Preheat oven to 400°F.
In a large mixing bowl, combine panko/breadcrumbs, minced garlic, minced onion, salt, basil, parsley, oregano, pepper and sage.
Gently mix in ground venison and eggs. This is easiest done by hand (disposable gloves are great) but also mixes well with a large fork.
Scoop out meat mixture and roll into meatballs. I use a 2 tablespoon cookie scoop - but you're looking for them to be about walnut/golfball sized. You'll have about 24 - 30 meatballs.
Drop onto cookie sheet and repeat with remaining meatball mix.
Pour 1 cup hot water around meatballs on cookie sheet. Tent cookie sheet with aluminum foil.
Bake for 25 minutes.
Carefully remove foil off top of cookie sheet (steam). I use a slotted spoon and drop meatballs straight into pot / dutch oven of simmering tomato sauce.
Reduce heat to low and cook for at least 20 -30 minutes, gently stirring occasionally. If time allows - I cook for an hour.
Serve venison meatballs on top of pasta with lots of sauce or on fresh rolls topped with shredded cheese.
Enjoy!
These can easily be made ahead of time and thrown in sauce when needed. They freeze great too!