In a large bowl, combine the ground venison, milk, oats, cracker crumbs, eggs, and seasonings.
Stir or knead until the meat mixture is well-combined.
Shape the meat into 1 1 /2 inch balls.
Place the balls on cookie sheets and bake at 350°F until no longer pink inside, approx 15-20 minutes.
In a Dutch oven, combine the ketchup, brown sugar, mustard, vinegar, and liquid smoke.
Stir until well-combined and heat over medium, stirring frequently, until near boiling Add the meatballs to the sauce, reduce the heat to medium-low and simmer until ready to serve.
Recipe by Amish 365 at https://www.amish365.com/amish-cook-barbecued-venison-meatballs/