For a richer flavor, consider using a dry sherry instead of white wine in the meatball mixture. If you don't have fresh thyme, 1 teaspoon of dried thyme can be substituted. The sauce can be made ahead of time and reheated gently before serving. Add a splash of half-and-half if it becomes too thick upon reheating. Serve the meatballs over egg noodles, rice, or creamy polenta for a complete meal.
Venison Meatballs with Creamy Mustard Sauce
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS7
Savor the rich, gamey essence of venison, perfectly complemented by a luxurious, tangy mustard sauce. These meatballs are a culinary experience, transforming humble ingredients into an elegant dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol136 mg
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Fiber3 g
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Protein27 g
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Saturated Fat11 g
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Sodium636 mg
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Sugar2 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top. (5 minutes)
02
StepCombine 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. (20 minutes)
03
StepBake 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). (25 minutes)
04
StepAs 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. (15 minutes)
05
StepWhisk 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. (10 minutes)
06
StepRemove meatballs from the oven, transfer to a serving plate, and drizzle with mustard sauce. Serve immediately. (5 minutes)
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Kelsi Oconner
Jul 1, 2025I used ground turkey instead of venison, and they turned out great!
Lane Kuphal
Jun 30, 2025These meatballs were a hit! The sauce is so creamy and flavorful.
Herta Larson
Jun 30, 2025I added a pinch of red pepper flakes to the sauce for a little heat.
Sandrine Block
Jun 28, 2025Easy to follow recipe and the meatballs are delicious.
Tressa Torp
Jun 28, 2025My family loved this recipe! Will definitely make it again.
Angie Green
Jun 27, 2025The mustard sauce is amazing! I could eat it with a spoon.