Meatballs aren't all that hard to make, but they can be messy. The meatballs in the picture below are cooked but do not have any sauce on them yet. They are sitting in the slow cooker.
Mix together an egg with a pound of ground beef (or venison, or whatever ground meat you want to use). Some people add a "filler", such as bread crumbs or oatmeal. I did add a little oatmeal in order to stretch out the little bit of meat I had on hand. The less filler you use, the firmer your meatballs in the end. Season with salt and pepper, as well as any other spices or herbs you like. Garlic and onion are always nice additions.
*You can make vegan meatballs by using cooked, smashed beans and a flax egg. Add a little nondairy milk to keep from drying out.*
Roll into balls and place on a baking sheet. Bake at 350 or 375 F for about 15 minutes or until they are done inside. I cover my baking sheet with foil to keep them from spattering inside the oven. If you use beans to make vegan "bean"balls, you might still want to cover them to keep them from drying out.
When the balls are done, place in the slow cooker and cover with whatever sauce you like. I usually use some bottled barbecue sauce with a couple of spoonfuls of grape jelly. Set cooker to low and heat until bubbly. Then use or put on warm setting.