Description
Warm and filling venison meatball subs layered with marinara sauce and provolone cheese, perfect for cozy family gatherings.
Ingredients
- 1 lb ground venison (or other lean ground meat)
- 1 large egg
- ½ cup milk
- ½ cup breadcrumbs
- 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 and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, milk, breadcrumbs, and olive oil. Let sit for about five minutes.
- Add ground venison, parmesan, onions, parsley, garlic, salt, and pepper. Mix until well integrated.
- Form the mixture into 30 meatballs (about 1 ¾ tablespoons each) and place on the baking sheet.
- Bake for 15 minutes or until the internal temperature reaches 165°F.
- In a skillet, pour in two cups of marinara sauce and bring to a simmer over low heat.
- Once meatballs are done, transfer them to the marinara sauce and pour remaining sauce over the top. Cover and let simmer for about 10 minutes.
- Slice hoagie rolls in half. Place five meatballs on one half, spread two tablespoons of marinara on the other, and layer with provolone cheese.
- Broil the subs for 2-3 minutes until bread toasts and cheese melts. Close the rolls over the meatballs to serve.
Notes
For added flavor, consider incorporating crushed red pepper flakes or additional spices into the meatball mixture.