Venison Meatballs with Creamy Mustard Sauce

Name: Venison Meatballs with Creamy Mustard Sauce recipe
Prep time: 15 min
Cook time: 25 min
Yield: 24 meatballs
Cuisine: Global
Ingredients: aluminum foil; 1 pound ground venison; 4 ounces mild Italian sausage; ½ cup grated Parmesan cheese; ½ cup Italian seasoned bread crumbs; 1 egg; 2 tablespoons dry white wine; 1 teaspoon minced garlic; ½ teaspoon dried basil; ½ teaspoon dried oregano; 2 tablespoons olive oil; 1 tablespoon butter; 1 (8 ounce) package sliced baby portobello mushrooms; 2 sprigs fresh thyme, leaves removed; 2 cups half-and-half; 3 tablespoons stone-ground mustard; 1 tablespoon cornstarch; salt and ground black pepper to taste

by Barry Powell 1 year ago

0 (0)

25 minutes

408 kcal

18.6 g carbs

Share recipe

Description

These venison meatballs are great on their own, but pairing them with a creamy tangy mustard sauce puts them over the top. Serve over pasta or rice, if desired.

Ingredients

aluminum foil
1 pound ground venison
4 ounces mild Italian sausage
½ cup grated Parmesan cheese
½ cup Italian seasoned bread crumbs
1 egg
2 tablespoons dry white wine
1 teaspoon minced garlic
½ teaspoon dried basil
½ teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon butter
1 (8 ounce) package sliced baby portobello mushrooms
2 sprigs fresh thyme, leaves removed
2 cups half-and-half
3 tablespoons stone-ground mustard
1 tablespoon cornstarch
salt and ground black pepper to taste

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
2. Combine ground venison, Italian sausage, Parmesan cheese, bread crumbs, egg, white wine, garlic, basil, and oregano in a large bowl; stir until well combined. Scoop meat mixture from the bowl and form into 2-inch balls. Place meatballs on top of the cooling rack.
3. Bake in the preheated oven until meatballs are cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. As soon as meatballs go in the oven, begin the sauce: heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and thyme; cook until mushrooms are dark brown in color, about 10 minutes.
5. Whisk together half-and-half, mustard, and cornstarch in a small bowl. Pour half-and-half mixture over mushrooms, reduce heat, simmer for 5 minutes, stirring continually. Turn heat off, season with salt and pepper, and let sit to thicken.
6. Remove meatballs from the oven, transfer to a serving plate, and drizzle with mustard sauce.