Venison Meatballs with Creamy Mustard Sauce
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.
- 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
- 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.
serving: 24 meatballs
calories: 408 kcal
carbohydrates: 18.6 g
protein: 27.2 g
saturated fat: 11 g
cholesterol: 136.2 mg
sodium: 636.3 mg
fiber: 3.3 g
sugar: 2 g