Measure venison, onion, Worcestershire sauce, apple cider vinegar, tobasco, mustard, ketchup, brown sugar, chili powder, garlic powder, seasoning salt, paprika, black pepper, liquid smoke, eggs, and panko into a large mixing bowl.
Add 1/4 cup of milk to mixture and mix with large wooden spoon or by hand.
Mixture should easily form into balls. Add more milk if needed.
Form meat mixture into desired ball size 1-2 inch balls (If making for an appetizer, for bite-size balls)
Place formed balls onto a greased sheet pan.
Bake at 350˚ F for 30-40 minutes.
Combine BBQ sauce, water, & marmalade in a large pot on medium heat.
Gently place cooked meatballs into pot and stir to coat meatballs with sauce.
Simmer on low with lid slighly off center for 20-30 minutes. Or in a slow cooker on low for 1-2 hours.