THE RECIPE JOURNAL · Main Course
Creamy Mustard-Coated Venison Meatballs
These meatballs are a delicious twist on a classic, combining tender venison with a rich, creamy mustard sauce. Perfect for a cozy dinner, they’re full of flavor and surprisingly easy to make.
FROM THE KITCHEN • Creamy Mustard-Coated Venison Meatballs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C). Line a baking sheet with foil and set a cooling rack on top to keep the meatballs from sitting in their juices. In a big bowl, mix together the ground venison, Italian sausage, Parmesan, bread crumbs, egg, white wine, garlic, basil, and oregano until everything is well combined. Roll the mixture into meatballs about 2 inches wide and place them on the rack.
02
Step 2
Pop the meatballs in the oven and bake for around 25 minutes, or until they’re cooked through—you can check by making sure the center reaches 160°F (70°C) with a thermometer. While they’re baking, start on the sauce. Heat some olive oil and butter in a large skillet over medium-high heat, then add the mushrooms and thyme. Cook them until the mushrooms turn a deep brown, which should take about 10 minutes.
03
Step 3
In a small bowl, whisk together the half-and-half, mustard, and cornstarch. Pour this mixture into the skillet with the mushrooms, lower the heat, and let it simmer for about 5 minutes, stirring often so it thickens nicely. Turn off the heat, add salt and pepper to taste, and let the sauce sit for a minute to get even creamier.
04
Step 4
Once the meatballs are done, transfer them to a plate and spoon the mustard sauce over the top. Serve warm and enjoy!
Why you’ll love it
These meatballs offer a rich and comforting flavor with a perfect balance of creamy and tangy mustard. They are a great way to enjoy venison, which is lean and full of natural taste. The sauce keeps the meatballs moist and adds a delicious depth.
How to serve
Serve these meatballs over buttery mashed potatoes or creamy polenta to soak up the sauce. A side of steamed green beans or roasted root vegetables will add freshness and color to your plate.
Storage & leftovers
Store cooked meatballs and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to maintain creaminess. They also freeze well for up to 2 months.
