Description
These venison meatball subs are packed with flavor and surprisingly easy to prepare, featuring lean ground venison and rich marinara sauce.
Ingredients
- 1 lb ground venison (or other lean ground meat)
- 1 large egg
- ½ cup milk
- ½ cup bread crumbs
- 2 tbsp olive oil
- ½ cup grated parmesan cheese
- ½ cup finely diced onions (or 1 tsp onion powder)
- 2 tbsp fresh parsley, finely chopped (or 1 tbsp dried parsley)
- 1 tbsp minced fresh garlic (or 1 tsp garlic powder)
- ½ tsp salt
- ½ tsp black pepper
- 4 cups marinara sauce (about 1 ½ jars)
- 12 slices provolone cheese
- 6 hoagie rolls
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix the egg, milk, breadcrumbs, and olive oil using a whisk. Allow the mixture to sit for approximately five minutes.
- Add ground venison, parmesan cheese, onions, parsley, garlic, salt, and black pepper to the bowl. Mix everything together with your hands until well combined.
- Roll the mixture into 30 meatballs, each measuring about 1 ¾ tablespoons. Place the meatballs on the prepared parchment paper-lined pan, ensuring they have space in between.
- Bake for 15 minutes, or until the internal temperature reaches 165°F (74°C).
- While the meatballs bake, pour two cups of marinara sauce into an electric skillet or a large skillet and bring it to a simmer on low heat.
- After removing the meatballs from the oven, switch the oven to low broil and prepare a second sheet pan with foil or parchment paper.
- Add the cooked meatballs to the marinara sauce, then pour the remaining two cups of sauce over them. Cover the skillet and let it simmer for 10 minutes.
- Slice hoagie rolls in half but keep one long side intact. Lay each roll flat on the second sheet pan.
- For each hoagie, place five meatballs on one side. Spread two tablespoons of marinara sauce on the other half of the roll, then break the provolone cheese slices in half and lay two halves over each side and add two whole slices for each sandwich.
- Broil the subs for 2-3 minutes or until the bread toasts slightly and the cheese melts.
- Close each sandwich by folding the top of the roll over the meatballs.
Notes
Consider making the meatballs in advance and refrigerating or freezing them for later use. Experiment with different herbs or cheese types for added flavor.
