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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 408 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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).

Step 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.

Step 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.

Step 6

Remove meatballs from the oven, transfer to a serving plate, and drizzle with mustard sauce.