Ingredients

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

Instructions

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. 6 Remove meatballs from the oven, transfer to a serving plate, and drizzle with mustard sauce.

Nutrition per serving