Best 2 Venison Meatballs With Sour Cream Recipes

Indulge in the exquisite flavors of venison meatballs smothered in a velvety sour cream sauce, a culinary masterpiece that elevates the classic meatball dish to a whole new level. These tender and juicy venison meatballs, crafted with ground venison, aromatic herbs, and a touch of tangy Worcestershire sauce, are perfectly complemented by the richness of the sour cream sauce, creating a harmonious balance of flavors. Alongside the venison meatballs, the article presents a tantalizing collection of diverse recipes, each offering a unique culinary adventure. Embark on a journey through culinary delights with a hearty beef and barley soup, brimming with the goodness of tender beef, plump barley, and an array of vegetables, promising warmth and nourishment in every spoonful. For a taste of the sea, dive into the aromatic shrimp scampi, where succulent shrimp are sautéed in a delectable combination of butter, garlic, and white wine, exuding an irresistible garlicky aroma. Satisfy your sweet cravings with a delightful chocolate cake, a classic dessert elevated with the richness of chocolate and the fluffy texture of a perfectly baked cake, promising an indulgent treat.

Recipes Included:

* Venison Meatballs with Sour Cream
* Beef and Barley Soup
* Shrimp Scampi
* Chocolate Cake

Let's cook with our recipes!

VENISON MEATBALLS WITH CREAMY MUSTARD SAUCE

Venison Meatballs with Creamy Mustard Sauce image

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.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Pork Sausage

Time 40m

Yield 6

Number Of Ingredients 18

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
salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
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.
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).
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.
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.
Remove meatballs from the oven, transfer to a serving plate, and drizzle with mustard sauce.

Nutrition Facts : Calories 408 calories, Carbohydrate 18.6 g, Cholesterol 136.2 mg, Fat 24.5 g, Fiber 3.3 g, Protein 27.2 g, SaturatedFat 11 g, Sodium 636.3 mg, Sugar 2 g

VENISON MEATBALLS WITH SOUR CREAM

Venison Meatballs With Sour Cream image

Provided by Craig Claiborne

Categories dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound ground venison
3 tablespoons butter
1 teaspoon finely minced garlic
1 cup finely chopped onion
1/2 cup fine fresh bread crumbs
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup finely chopped parsley
1 egg
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 cup chicken broth
1/2 cup dry white wine
3/4 cup sour cream

Steps:

Put venison into mixing bowl.
Heat 1 tablespoon of butter in saucepan and add garlic and half of onion. Cook, stirring, until wilted.
Add onion mixture to venison. Add bread crumbs, salt, pepper, parsley, egg, cumin and coriander. Mix.
Shape into 20 balls of more or less equal size. Heat 2 remaining tablespoons of butter in skillet and add meatballs. Cook, stirring gently and turning to allow meatballs to brown evenly, 10 minutes. Transfer to dish.
To skillet add remaining onions and cook, stirring, until wilted. Add paprika and thyme and stir to blend. Add broth and wine and bring to boil. Add cream and stir. Return meatballs to skillet with sauce and cover. Cook about 10 minutes.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 12 grams, Sodium 690 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Use lean venison. This will help to keep the meatballs moist and prevent them from becoming dry.
Grind the venison yourself. This will give you more control over the texture of the meatballs.
Season the venison well. Use a combination of salt, pepper, and other spices to taste.
Use a light hand when mixing the meatballs. Overmixing can make the meatballs tough.
Cook the meatballs gently. This will help to prevent them from drying out.
Serve the meatballs with a flavorful sauce. This will help to enhance the flavor of the meatballs.

Conclusion:

Venison meatballs are a delicious and versatile dish that can be enjoyed in a variety of ways. They can be served as an appetizer, main course, or snack. They can also be used in sandwiches, salads, and soups. With a little planning and effort, you can make venison meatballs that are sure to impress your family and friends.