Venison Meatball Sub
This is the perfect Meatball Sub!!
Servings: 7 subs
Ingredients
Meatballs
- 2 lbs Venison Italian Sausage
- 2 large eggs whisked
- 1/2 C whole milk
- 3/4 C breadcrumbs
- 2 jars pasta sauce I did one with Spicy Arrabbiata sauce and one with roasted garlic sauce; use your favorite (I use Rao's)
Sandwich
- 7 sub rolls sliced but not all the way through
- garlic butter spread I used the HEB kind found in the bakery
- 10 provolone slices
- Italian seasoning
Instructions
- Preheat oven to 350°.
Meatballs
- Mix all meatball ingredients (except pasta sauce) in a bowl well.
- Shape into meatball sized balls. I made mine about 2 inches in diameter. You can make them bigger or smaller, but you will have to adjust cooking times.
- Place pasta sauce in a large shallow sauce pan. I used two different pans because I used two different sauces.
- Heat the pasta over medium heat. Bring it to a strong simmer then lower the temp to keep it going but not a boil.
- Place meatballs in sauce and simmer for ~20 minutes with a lid covering the pan. DON'T FLIP EARLY- or your meatballs will break.
- Once time is up, flip the meatballs over. They should be browned. Simmer for another ~20 minutes or until fully cooked.
Sandwich Assembly
- Spread garlic butter on both sides of the inside of your sub rolls. I lay it on thick.
- Toast for 2 minutes or until butter has just melted. Remove from oven.
- Add ~3 meatballs (or enough to fill) to each sub. Layer sauce over the meatballs. You can make them as wet or dry as desired.
- Layer cheese over the meatballs (~1-2 slices split in half).
- Season with Italian seasoning if desired.
- Place back in the oven and bake until cheese is melted and buns are toasted. Enjoy!