Venison Meatballs with Creamy Mustard Sauce

Name: Venison Meatballs with Creamy Mustard Sauce
Total time: 40
Yield: 6
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

Recipe by Soup Loving Nicole from allrecipes.com

Dinner 40 Mins.

Ingredients

6 servings

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aluminum foil
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1 pound ground venison
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4 ounces mild Italian sausage
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½ cup grated Parmesan cheese
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½ cup Italian seasoned bread crumbs
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1 egg
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2 tablespoons dry white wine
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1 teaspoon minced garlic
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½ teaspoon dried basil

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½ teaspoon dried oregano
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2 tablespoons olive oil
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1 tablespoon butter
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1 (8 ounce) package sliced baby portobello mushrooms
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2 sprigs fresh thyme, leaves removed
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2 cups half-and-half
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3 tablespoons stone-ground mustard
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1 tablespoon cornstarch
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salt and ground black pepper to taste

Instructions

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.