Meatballs With Mustard Sauce Recipes

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.

Steps:

• Mix ingredients for Mustard Sauce until well blended, and refrigerate until needed.
• Prepare meatballs by mixing together ground beef, breadcrumbs, onion, 1 egg, 1/4 cup beer, granulated garlic, 1 Tsp salt and 1/4 Tsp pepper.
• Form into 3/4" meatballs, and set in refrigerator or freezer to firm up, but do not allow to freeze.
• Beat together 3/4 cup beer, 2 eggs and olive oil.
• Add flour, baking powder, and remaining 1-1/2 Tsp salt and 1/4 Tsp pepper, stirring until thoroughly blended.
• Heat about 3" of oil to 350 degrees F in a deep pan or deep fryer.
• Coat each meatball with batter and fry until golden brown.
• Cook only a few at a time to keep oil temperature even.
• Drain on paper towels, and keep warm.
• Serve warm with Mustard Sauce for dipping.

Steps:

• In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
• Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.

Steps:

• Combine and mix all of the meatball ingredients. Shape into walnut-size meatballs.
• Coat frying pan with Pam. Brown meatballs. Put into dish and bake in oven at 350 degrees for 20 minutes.
• Meanwhile, combine the plain yogurt, mayonnaise, dijon mustard, and dillweed.
• No need to heat up or anything. When meatballs are done, drain fat and put.
• mustard sauce on top.