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.
Ingredients
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
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
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 408 | |
% Daily Value * | |
Total Fat25g | 31% |
Saturated Fat11g | 55% |
Cholesterol136mg | 45% |
Sodium636mg | 28% |
Total Carbohydrate19g | 7% |
Dietary Fiber3g | 12% |
Total Sugars2g | |
Protein27g | |
Vitamin C16mg | 81% |
Calcium239mg | 18% |
Iron5mg | 30% |
Potassium593mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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