Venison Meatballs in Wine Sauce
Elevate your dinner menu with these tender and flavorful Venison Meatballs in Wine Sauce, a sophisticated twist on a classic comfort dish. Featuring a mouthwatering combination of lean ground venison and ground pork, these meatballs are perfectly seasoned with garlic, thyme, and Parmesan cheese for a rustic, savory depth. Simmered in a rich red wine and beef stock sauce, enhanced by a touch of tomato paste, the meatballs soak up luxurious flavors for an irresistible dish. Ideal for serving over creamy mashed potatoes, fresh pasta, or crusty bread, this elegant yet approachable recipe is perfect for a cozy family dinner or an impressive dinner party centerpiece. Ready in just an hour, this dish combines earthy, gourmet flavors with hearty comfort food appeal.
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Recipe Information
Ingredients
- 1 lb ground venison
- 0.5 lb ground pork
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dried thyme
- 2 tbsp olive oil
- 1 cup red wine
- 1 cup beef stock
- 1 tbsp tomato paste
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour (optional, to thicken sauce)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, combine ground venison, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, black pepper, and thyme. Mix well until evenly combined.
Using your hands or a small scoop, form the mixture into meatballs approximately 1 to 1.5 inches in diameter. Place them on a tray or plate.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan.
Cook the meatballs for 2-3 minutes on each side until browned. Use tongs or a spatula to flip them carefully. Once browned, remove the meatballs and set them aside on a plate.
In the same skillet, add the red wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the beef stock and tomato paste to the skillet, stirring until the paste dissolves into the liquid. Bring the sauce to a gentle simmer.
Return the browned meatballs to the skillet, carefully placing them into the sauce. Cover the skillet with a lid and simmer on low heat for 25-30 minutes, allowing the meatballs to cook through and the flavors to meld.
If you prefer a thicker sauce, whisk 1 tablespoon of flour into the butter, then stir the mixture into the simmering sauce. Cook for an additional 2-3 minutes until the sauce thickens.
Once the meatballs are cooked through (an internal temperature of 160°F), remove them from heat. Taste the sauce and adjust seasoning with additional salt and black pepper, if needed.
Garnish the meatballs with chopped fresh parsley and serve immediately. These can be served over mashed potatoes, pasta, or crusty bread.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 715 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
