These tender venison meatballs are packed with rich, savory flavors that make for a comforting meal. Paired with a creamy mustard sauce, they create the perfect balance of zest and smoothness that’s sure to impress.
Start by heating 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.
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.
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.
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.
When the meatballs are ready, transfer them to a plate and spoon the creamy mustard sauce over the top. Serve warm and enjoy!
- Use a mix of ground venison and a little pork or beef fat to keep the meatballs juicy.
- Don’t overwork the meat when mixing to avoid tough meatballs.
- Brown the meatballs well in the pan before finishing them in the sauce for extra flavor.
These meatballs are packed with rich, gamey flavor that is balanced perfectly by the smooth and tangy mustard sauce. The creamy sauce adds a comforting touch, making every bite satisfying and delicious. It’s a great way to enjoy venison in a simple yet elegant dish.
Serve these meatballs over buttered egg noodles or creamy mashed potatoes to soak up the sauce. A side of steamed green beans or a fresh salad would add a nice contrast and brighten the plate.
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the sauce creamy and the meatballs tender. For longer storage, freeze in a sealed container for up to 2 months.
