MeatEater, Inc. is an outdoor lifestyle company founded by renowned writer and TV personality Steven Rinella. Host of the Netflix show MeatEater and The MeatEater Podcast, Rinella has gained wide popularity with hunters and non-hunters alike through his passion for outdoor adventure and wild foods, as well as his strong commitment to conservation. Founded with the belief that a deeper understanding of the natural world enriches all of our lives, MeatEater, Inc. brings together leading influencers in the outdoor space to create premium content experiences and unique apparel and equipment. MeatEater, Inc. is based in Bozeman, MT.

Meatball sub with tomato sauce, melted mozzarella and basil on wooden cutting board

Venison Meatball Subs

  • Course

    Main

  • Duration

    45 minutes

  • Serves

    4
Chef’s notes

Meatball subs are one of my favorite Italian dishes to make at home. They are great for a quick dinner, work lunch, or meal to get kiddos excited about ground meat. With a touch of fat (I use 30%) and the right spices, you can create a venison sausage that rivals any chorizo you'd find at the deli.

Venison meatballs

Ingredients

Meatballs

  • 2 lbs. of ground venison, 30% fat
  • 1 tbsp. kosher salt
  • 1 tbsp. black pepper
  • 1 tbsp. marjoram
  • 1 tbsp. red pepper fakes
  • 1 tsp. parsley
  • 1 tsp. basil
  • 1 egg
  • ¼ cup breadcrumbs

Subs

  • 4 submarine rolls
  • 4 tbsp. of olive oil
  • 32 oz. crushed tomatoes
  • 4 cloves garlic, minced
  • 1 tbsp. Italian seasoning
  • Mozzarella cheese
  • Fresh basil for garnish

Also works with

Any ground meat

Preparation

  1. Combine all ingredients for meatballs into a large bowl. Mix thoroughly until slightly tacky, then divide into 12 equal portions.
  2. Roll portions into meatballs. Be sure there are no cracks and that the balls make one cohesive sphere. Place on a clean plate.
  3. Heat a skillet on medium with a glug of oil. Sear all surfaces of meatballs.
  4. Once the meatballs are seared, add the minced garlic and stir for about one minute until fragrant. Pour in the crushed tomatoes and Italian seasoning. Carefully stir the sauce into the meatballs, being sure not to break them apart. Once the sauce is fully incorporated, cover the pan and simmer for 20 minutes on medium-low.
  5. Slice submarine rolls down the middle, and place three meatballs in each roll. Top with mozzarella cheese to taste, and broil subs until the cheese is melted. Once cheese is melted, top the sandwiches with fresh basil and serve.

Stay in the loop with The MeatEater Newsletter

A handpicked mix of the stories, videos, podcasts, recipes, and gear we think are most worthy of your time - straight to your inbox.

Related

The comments section requires Functionality cookies. Please enable Functionality cookies in Cookie Settings to view this content.

Save this recipe

Venison Meatball Subs

Recipe by: Michael Vialpando
Meatball sub with tomato sauce, melted mozzarella and basil on wooden cutting board

  • Course

    Main

  • Duration

    45 minutes

  • Serves

    4
Chef’s notes

Meatball subs are one of my favorite Italian dishes to make at home. They are great for a quick dinner, work lunch, or meal to get kiddos excited about ground meat. With a touch of fat (I use 30%) and the right spices, you can create a venison sausage that rivals any chorizo you'd find at the deli.

Venison meatballs

Ingredients

Meatballs

  • 2 lbs. of ground venison, 30% fat
  • 1 tbsp. kosher salt
  • 1 tbsp. black pepper
  • 1 tbsp. marjoram
  • 1 tbsp. red pepper fakes
  • 1 tsp. parsley
  • 1 tsp. basil
  • 1 egg
  • ¼ cup breadcrumbs

Subs

  • 4 submarine rolls
  • 4 tbsp. of olive oil
  • 32 oz. crushed tomatoes
  • 4 cloves garlic, minced
  • 1 tbsp. Italian seasoning
  • Mozzarella cheese
  • Fresh basil for garnish

Also works with

Any ground meat

Preparation

  1. Combine all ingredients for meatballs into a large bowl. Mix thoroughly until slightly tacky, then divide into 12 equal portions.
  2. Roll portions into meatballs. Be sure there are no cracks and that the balls make one cohesive sphere. Place on a clean plate.
  3. Heat a skillet on medium with a glug of oil. Sear all surfaces of meatballs.
  4. Once the meatballs are seared, add the minced garlic and stir for about one minute until fragrant. Pour in the crushed tomatoes and Italian seasoning. Carefully stir the sauce into the meatballs, being sure not to break them apart. Once the sauce is fully incorporated, cover the pan and simmer for 20 minutes on medium-low.
  5. Slice submarine rolls down the middle, and place three meatballs in each roll. Top with mozzarella cheese to taste, and broil subs until the cheese is melted. Once cheese is melted, top the sandwiches with fresh basil and serve.