Venison Meatballs Served with Creamy Mustard Sauce

Ingredients

• Meatballs:
• 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
• Sauce:
• 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

Step 1

Lightly heat your oven to 400°F (200°C). Line a baking sheet with foil and pop a cooling rack on top – this helps the meatballs cook evenly. In a big bowl, mix together the ground venison, Italian sausage, Parmesan, bread crumbs, egg, white wine, garlic, basil, and oregano until everything’s well combined. Shape the mixture into balls about 2 inches wide and place them on the rack.

Step 2

Pop the meatballs in the oven and bake for around 25 minutes, or until they’re cooked through. You can check with a meat thermometer – it should read 160°F (70°C) in the center.

Step 3

While the meatballs are baking, start the sauce. Heat some olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and thyme, cooking until the mushrooms turn a nice dark brown, about 10 minutes.

Step 4

In a small bowl, whisk together the half-and-half, mustard, and cornstarch until smooth. Pour this mixture into the skillet with the mushrooms, turn the heat down, and let it simmer for about 5 minutes, stirring constantly. Once it thickens, turn off the heat and season with salt and pepper to taste.

Step 5

When the meatballs are ready, transfer them to a plate and spoon the creamy mustard sauce over the top. Serve warm and enjoy!