Venison Meatball Subs
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6
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Calories
613 kcal
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Course
Main Course, Lunch
Venison Meatball Subs
Description
The Venison Meatball Subs recipe starts with mixing ground venison with egg, milk, bread crumbs, olive oil, Parmesan cheese, onions, garlic, parsley, salt, and black pepper. After letting the binder mixture sit, the meat mixture is formed into uniform meatballs using about 1 ¾ tablespoons per ball, then baked until cooked through. Simmering the baked meatballs in marinara sauce softens them further and allows flavors to blend.
The recipe calls for hoagie rolls sliced lengthwise but connected on one side, filled with sauced meatballs, and topped with provolone cheese slices before being finished under a broiler for melting. This results in a sub sandwich where the rich meatballs meld with tangy sauce and semi-soft cheese.
This dish is versatile in that many lean ground meats such as elk, moose, beef, or turkey can be used in place of venison. Using a flavorful marinara enhances the overall taste but homemade or preferred brands work equally well. Mixing the ingredients gently is key to maintaining tender meatballs and avoiding toughness in the finished subs.
Ingredients
Meatballs:
- 1 lb ground venison or other lean ground meat
- 1 egg large
- ½ cup milk
- ½ cup bread crumbs
- 2 tablespoon olive oil
- ½ cup Parmesan Cheese grated
- ½ cup onion finely diced; or 1 teaspoon onion powder
- 2 tablespoon parsley fresh, finely chopped, or 1 tablespoon dried parsley
- 1 tablespoon garlic minced fresh; or 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Other Ingredients:
- 4 cups marinara sauce about 1 ½ jars
- 12 provolone cheese slices
- 6 hoagie roll
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper.
- To a medium bowl add egg, milk, bread crumbs, and olive oil. Mix together with a whisk. Let mixture sit while you prepare other ingredients (onions, garlic, parsley, etc.), about 5 minutes.
- Add meat, parmesan, onion, parsley, garlic, salt and pepper to bowl. Mix together with your hands until well combined.
- Roll mixture into 30 meatballs, about 1 ¾ tablespoon each. Place on parchment paper-lined pan, evenly spaced. Bake for 15 minutes or until internal temperature reaches 165°F.
- While meatballs are cooking, add 2 cups marinara sauce to an electric skillet or large skillet. Bring to a simmer.
- When meatballs are done cooking, remove from oven. Turn oven to low broil and line a sheet pan with foil or parchment paper.
- Add meatballs to marinara sauce. Pour remaining 2 cups marinara sauce over meatballs. Cover and simmer on low heat for 10 minutes.
- Cut hoagie rolls in half but leave one long side connected. Open each roll and lay flat on sheet pan.
- To each hoagie roll, add 5 meatballs to one side of the roll. Spread 2 tablespoon marinara on the other half of the roll. Break cheese slices in half and place 2 halves over each side of the roll, 2 whole slices per sandwich.
- Broil for 2-3 minutes or until bread is slightly toasted and cheese is melted. Close sandwich by folding top of roll over the meatballs. Enjoy!
- Note: Meatballs can be prepped up to 2 days in advance before baking. Cover and refrigerate until ready to use.
- To Freeze: Prepare meatballs and place on parchment paper-lined sheet pan. Freeze until solid. Place frozen meatballs in freezer zippered bag and freeze for up to 3 months. To thaw, place on parchment paper-lined sheet pan and thaw overnight under refrigeration. Follow cooking instructions above.
Notes
- Lean ground meats like elk, moose, beef, or turkey can substitute venison.
- Choose a flavorful marinara sauce, whether homemade or store-bought, to complement the meatballs.
- Use a cookie scoop or hand portion meatballs evenly for consistent size and cooking.
- Mix ingredients gently to avoid tough meatballs and preserve tenderness.
- Ensure the skillet used to simmer meatballs in sauce is large enough to cover all meatballs adequately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 51g | 17% |
| Protein | 41g | 82% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 1580mg | 66% |
| Potassium | 762mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 947IU | 19% |
| Vitamin C | 10mg | 11% |
| Calcium | 573mg | 57% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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