These venison meatballs are a delicious twist on the classic meatball recipe. Made with lean and tender venison meat, these meatballs are packed with flavor and perfectly seasoned. They are then simmered in a creamy mustard sauce, adding a tangy and savory element to the dish. Serve these meatballs as an appetizer or as a main course with your favorite side dishes. This recipe is a perfect choice for venison lovers or anyone looking to try something new and delicious.
Ingredients
- 1 pound ground venison meat
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 cup milk
- 1/4 cup all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon butter
- 1 tablespoon olive oil
Directions
- In a large bowl, combine the ground venison meat, bread crumbs, Parmesan cheese, parsley, minced garlic, salt, black pepper, dried thyme, dried oregano, and milk. Mix well until all ingredients are evenly combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.
- Heat the olive oil and butter in a large skillet over medium heat. Add the meatballs to the skillet and cook until browned on all sides, about 5-7 minutes.
- Remove the meatballs from the skillet and set aside.
- In the same skillet, whisk together the flour and beef broth until smooth.
- Reduce the heat to low and add the heavy cream and Dijon mustard to the skillet. Stir well to combine.
- Return the meatballs to the skillet and simmer for 10-15 minutes, or until the meatballs are cooked through and the sauce has thickened.
- Serve the venison meatballs with the creamy mustard sauce. They can be enjoyed as an appetizer or as a main course with your favorite side dishes.
