As the aroma of savory meatballs fills the kitchen, I am transported back to family gatherings where laughter and warmth overflow. Venison meatball subs are more than just a meal; they are a labor of love, bringing us together around the table. This recipe means a lot to me because it showcases the unique flavor of venison in a comforting, familiar way. The blend of spices and sauces, along with the gooey melted cheese, creates a delightful experience that not only satisfies hunger but also feeds the soul. You will find that these subs are special, turning a simple gathering into a memorable feast.
why make this recipe
Making venison meatball subs offers a chance to try something different while enjoying a classic dish. Venison is leaner than beef, making these subs a healthier option packed with flavor. Plus, they are easy to customize and a hit at any gathering, whether it’s a cozy family dinner or a game day celebration.
how to make Venison Meatball Subs
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 1½ jars)
- 12 slices provolone cheese
- 6 hoagie rolls
Directions
- Preheat your oven to 425°F and line a sheet pan with parchment paper.
- In a medium bowl, mix together the egg, milk, bread crumbs, and olive oil.
- Allow the mixture to sit for about 5 minutes to thicken slightly.
- Add the ground venison, parmesan, onions, parsley, garlic, salt, and pepper into the bowl.
- Stir everything together until well combined.
- Form the mixture into 30 meatballs, about 1 ¾ tablespoons each, and place them on the prepared sheet pan.
- Bake for about 15 minutes or until the internal temperature reaches 165°F.
- Pour 2 cups of marinara sauce into a large skillet and bring it to a simmer.
- Remove the meatballs from the oven and reduce the oven temperature to low broil.
- Add the meatballs into the simmering marinara and pour the remaining sauce over the top.
- Let it simmer on low heat for about 10 minutes.
- Split the hoagie rolls in half and lay them flat on a sheet pan.
- Put 5 meatballs on one side of each roll and add 2 tablespoons of marinara sauce on the other.
- Place provolone cheese slices over each side, using 2 whole slices per sandwich.
- Broil for 2-3 minutes, or until the bread is slightly toasted and the cheese is melted.
- Fold the top of the roll over the meatballs to form a sandwich.
how to serve Venison Meatball Subs
Serve your venison meatball subs warm, garnished with extra parsley or grated parmesan if desired. Pair them with a side of chips or a fresh salad for a complete meal that everyone will enjoy!
how to store Venison Meatball Subs
To store venison meatball subs, you can keep the meatballs and sauce separate from the rolls. Place the meatballs and sauce in an airtight container in the refrigerator for 3-4 days. The hoagie rolls should be stored in a cool, dry place. You can reheat the meatballs in the sauce before assembling the subs again.
tips to make Venison Meatball Subs
- If you don’t have venison, any lean ground meat like turkey or chicken works well.
- For extra flavor, add Italian seasoning or red pepper flakes to the meat mixture.
- Use freshly baked hoagie rolls for a better texture.
variation (if any)
You can experiment with different types of cheese, such as mozzarella or cheddar. Adding sautéed peppers or mushrooms can give the subs a unique twist.
FAQs
Can I freeze the meatballs?
Yes, you can freeze the cooked meatballs in an airtight container for up to 3 months. Just thaw them in the refrigerator before reheating.
What can I use instead of marinara sauce?
You might try using barbecue sauce or a homemade tomato sauce if you prefer a different flavor profile.
How can I make these subs spicier?
Add crushed red pepper flakes or diced jalapeños into the meat mixture for an extra kick!
