Venison Meatballs with Creamy Mustard Sauce recipe

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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

Nutrition Info

408 calories
carbohydrate: 18.6 g
cholesterol: 136.2 mg
fat: 24.5 g
fiber: 3.3 g
protein: 27.2 g
saturatedFat: 11 g
servingSize: -
sodium: 636.3 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

24 meatballs

Recipe Note

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.

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