Description
Delicious venison meatball subs that combine tender meatballs, rich marinara sauce, and melted provolone on a hoagie roll, perfect for family gatherings.
Ingredients
Scale
- 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 oven to 425°F. Line a sheet pan with parchment paper.
- Whisk together egg, milk, bread crumbs, and olive oil in a medium bowl. Let mixture rest for about 5 minutes.
- Add ground venison, parmesan cheese, diced onions, parsley, garlic, salt, and black pepper to the bowl. Mix everything together using your hands until fully combined.
- Roll the mixture into 30 meatballs, approximately 1 ¾ tablespoons each, and place them evenly spaced on the lined pan.
- Bake meatballs for 15 minutes or until they reach an internal temperature of 165°F.
- Meanwhile, pour 2 cups of marinara sauce into a large skillet and bring it to a simmer.
- When the meatballs finish baking, remove them from the oven and turn the oven to low broil. Line another sheet pan with foil or parchment paper.
- Add the cooked meatballs to the simmering marinara sauce. Pour the remaining 2 cups of marinara over the meatballs. Cover and simmer on low heat for 10 minutes.
- Cut the hoagie rolls in half, keeping one side connected. Open each roll flat on the new sheet pan.
- Place 5 meatballs on one side of each hoagie roll. Spread 2 tablespoons of marinara on the other half. Break provolone cheese slices in half, placing two halves on each side of the roll (2 whole slices per sandwich).
- Broil the assembled sandwiches for 2-3 minutes until the bread slightly toasts and the cheese melts.
- Close the sandwich by folding the top of the roll over the meatballs.
Notes
Serve with extra marinara sauce for dipping and garnish with fresh parsley.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sub
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: venison subs, meatball sub, hearty sandwiches, family meals