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 caloriescarbohydrate: 18.6 gcholesterol: 136.2 mgfat: 24.5 gfiber: 3.3 gprotein: 27.2 gsaturatedFat: 11 gservingSize: -sodium: 636.3 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Venison Meatballs with Creamy Mustard Sauce
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
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.
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).
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.
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.
Remove meatballs from the oven, transfer to a serving plate, and drizzle with mustard sauce.