Venison Meatballs with Creamy Mustard Sauce Recipe

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.