Venison Meatballs with Creamy Mustard Sauce

Name: Venison Meatballs with Creamy Mustard Sauce
Cook time: 25 min
Yield: 24 meatballs
Cuisine: United Kingdom
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; alt and ground black pepper to taste'

These venison meatballs are great on their own, but pairing them with a creamy tangy mustard sauce puts them over the top. Serve over pasta or rice, if desired.

INGRIDIENT

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

DIRECTION

Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.

Step: 2

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.

Step: 3

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).

Step: 4

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.

Step: 5

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.

Step: 6

Remove meatballs from the oven, transfer to a serving plate, and drizzle with mustard sauce.

NUTRITION FACT

Per Serving: 408 calories; protein 27.2g; carbohydrates 18.6g; fat 24.5g; cholesterol 136.2mg; sodium 636.3mg.

To much possesion yourself can lead to overeating , late-night snacking, and mindless eating and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much important to include some fun foods (or what one may perceive as off limits ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, necessary we really will the junk food and should have just pleased it in the first place."

Because it comes to dinner , much eat or eating too much of the wrong item of food will make lead to bad habit on sleeping. On the other side, a meal that is not eating to much food than satiating not make leave you want more and resulting in reaching for an unhealthy late-night side dish even closer to sleep .

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