Skip to main content
Memorial Day Shipping: Order by Friday 5/24 at 11AM ET
800.675.4142  |   Customer Support  |   Order Tracking  |  My Account  |     Login
0 items, $0.00
Steaks And GameRecipesVenison RecipesCreamy Venison Meatballs Recipe
Creamy Venison Meatballs Recipe

Creamy Venison Meatballs Recipe

Notify your friends and family: you may just have found the tastiest meatball recipe yet. Venison meat lends these big juicy meatballs a heartiness you won't find in regular meatballs, complemented by creamy sauce loaded with mushrooms, cream, butter and seasonings. The perfect topping for noodles, pasta, rice or spaghetti squash!

Prep Time:
Cook Time:
Total Time:
Yield: Serves 6

Creamy Venison Meatballs Recipe Instructions


  • 1 chopped onion
  • 2 minced garlic cloves
  • 3 tablespoons, olive oil
  • 1 lb, ground venison meat
  • ½ cup, fresh white breadcrumbs
  • 1 large egg
  • 1 tablespoon, unsalted butter
  • 1/2 lb, sliced button mushrooms
  • ½ cup, white wine
  • 2 tablespoons, wholegrain mustard
  • ½ tablespoons, paprika
  • 1 tablespoon, flour
  • 2 cups, beef stock
  • 2 tablespoons, tomato puree
  • 1½ cups, cream


  1. In a pan on slow heat cook Place the onion, garlic and 1 tablespoon oil in a pan and slow heat until soft.
  2. Place your venison into a big bowl and mix with the onion-garlic-olive-oil mixture, breadcrumbs and egg. Season with salt and freshly ground black pepper. Use your hands to incorporate the ingredients and form meatballs, each one about 1 tablespoon of mix.
  3. Heat your remaining oil in a large frying pan and fry the meatballs in small batches until each is well browned. Put them to one side in a bowl.
  4. In a medium-sized saucepan, melt the butter and add your mushrooms. Sautee on high heat until the mushrooms are golden, then lower the heat and add the white wine, stirring as you do so. Add paprika and flour, then cook for 1 minute.
  5. Add beef stock and tomato puree, then bring to a simmer.
  6. Add your meatballs along with any juice in the bowl, and boil for 3 minutes.
  7. Add the wholegrain mustard and the cream. Simmer until the sauce has reduced and the meatballs are completely cooked (around 10-15 minutes)
  8. Season with salt and pepper and serve on over noodles, rice, pasta or spaghetti squash.

Recipe Reviews

0 out of 5 stars rating(0.00)0 ratings Log in to rate this item.There are currently no ratings for this item. Be the first to rate this item.

Recipe Questions And Answers