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.
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
- Combine all ingredients for meatballs into a large bowl. Mix thoroughly until slightly tacky, then divide into 12 equal portions.
- Roll portions into meatballs. Be sure there are no cracks and that the balls make one cohesive sphere. Place on a clean plate.
- Heat a skillet on medium with a glug of oil. Sear all surfaces of meatballs.
- 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.
- 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.
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Save this recipe
Venison Meatball Subs
Recipe by:Michael Vialpando
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.
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
- Combine all ingredients for meatballs into a large bowl. Mix thoroughly until slightly tacky, then divide into 12 equal portions.
- Roll portions into meatballs. Be sure there are no cracks and that the balls make one cohesive sphere. Place on a clean plate.
- Heat a skillet on medium with a glug of oil. Sear all surfaces of meatballs.
- 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.
- 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.