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Venison Meatball Subs
5 from 12 votes

Venison Meatball Subs

Venison Meatball Subs showcase tender meatballs made from ground venison mixed with classic binders and seasonings, baked then simmered in marinara sauce. Served on hoagie rolls topped with provolone cheese, these subs offer a combination of hearty meats and melted cheese in a handheld sandwich form. The recipe allows substitution of various lean meats and emphasizes gentle mixing for tender meatballs.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6
Calories: 613 kcal
Course: Main Course, Lunch
Cuisine: Italian, American

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

    Cup of Yum
  1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
  2. 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.
  3. Add meat, parmesan, onion, parsley, garlic, salt and pepper to bowl. Mix together with your hands until well combined.
  4. 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.
  5. While meatballs are cooking, add 2 cups marinara sauce to an electric skillet or large skillet. Bring to a simmer.
  6. When meatballs are done cooking, remove from oven. Turn oven to low broil and line a sheet pan with foil or parchment paper.
  7. Add meatballs to marinara sauce. Pour remaining 2 cups marinara sauce over meatballs. Cover and simmer on low heat for 10 minutes.
  8. Cut hoagie rolls in half but leave one long side connected. Open each roll and lay flat on sheet pan.
  9. 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.
  10. 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!
  11. Note: Meatballs can be prepped up to 2 days in advance before baking. Cover and refrigerate until ready to use.
  12. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 613

% 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.