1. Recipes

How to Make Venison Meatballs with Creamy Mustard Sauce - A Step-by-Step Guide

There's nothing quite like the rich, gamey flavor of venison, and what better way to enjoy it than by making it into tender, juicy meatballs? These Venison Meatballs with Creamy Mustard Sauce are a true celebration of this delicious and often underrated meat. Whether you're a fan of wild game or just looking to try something new, this recipe is sure to be a hit at your next dinner party or family meal.

Making meatballs with venison may seem daunting at first, especially if you're not ...

Read more Snack recipes

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

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 24 meatballs

  • 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.

    • Nutrition

    408 cal.

    • Total Fat: 25g
    • Saturated Fat: 11g
    • Cholesterol: 136mg
    • Sodium: 636mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 3g
    • Total Sugars: 2g
    • Protein: 27g
    • Vitamin C: 16mg
    • Calcium: 239mg
    • Iron: 5mg
    • Potassium: 593mg

    Categories

    Main recipes
    Meat recipes
    Game recipes
    European recipes
    Dinner recipes