5 Ways to Serve Venison Meatballs

Venison Meatballs are a staple in our home and these are our 5 favorite ways to serve them up!

If you have been a part of the MAK family for any length of time, you know I ALWAYS have a batch (or 2) of my Venison Meatballs in the freezer to use whenever we need a quick and easy dinner. It is perfect for minimizing prep time, just pull them out of your freezer, pop them into your favorite spaghetti sauce and enjoy! My husband eats them like candy and they’re one of the first foods I served my daughter.

Lately, we have been experimenting with some seriously amazing venison meatball recipe variations and I think we have hit the jackpot with these. Now, don’t get me wrong, we still love these meatballs served over a bed of spaghetti (or favorite pasta) with my homemade marinara sauce, but who says we can’t switch things up every now and again!

If you are finding yourself with a plethora of ground venison heading into this hunting season, these recipes are a fantastic way to use it up and have some yummy dinners waiting for you in the freezer. I also recommend serving any of these to family members or guests who think they don’t like venison. Meatballs are how I got my mom to start eating it!

KEY INGREDIENTS & KITCHEN TOOLS TO HAVE ON HAND WHEN COOKING VENISON MEATBALLS

When preparing venison recipes, there are key ingredients that I like to keep in my pantry and fridge so that I can always whip something delicious up when I defrost deer meat from my deep freezer. Here’s what I like to have on hand:

When cooking venison meatballs, here are some key ingredients you’ll want to have on hand:

Ground Venison: The star of the show, ensuring you have fresh and high-quality cuts is essential. You can also use a variety of game meat for these recipes as well, elk, moose, antelope and so much more!
Fat (I like using Ground Pork fat): Venison is very lean, so adding a bit of pork or beef helps keep the meatballs moist and tender. Not totally necessary but it takes everything to the next level. We buy local Berkshire pork.
Breadcrumbs/almond meal: Helps bind the meatballs and gives them structure.
Eggs: Another binder that adds moisture and richness.
Onions: Finely chopped for flavor and moisture. I always saute before adding.
Garlic: Adds depth and a savory kick.
Herbs & Spices (like fresh Parsley or Thyme): Fresh or dried herbs to enhance the flavor. My staples include Italian seasoning, herbs de Provence, curry powder, garlic powder, onion powder, bay leaves, and fresh herbs such as fresh rosemary, sprigs of fresh thyme kosher salt and black pepper. My cookbook has a whole list!
Cheese (like Parmesan cheese): Optional, but adds a nice umami boost.
Salt and Pepper: Essential for seasoning.
Tomato Sauce or Jam: If serving with a sauce, a tomato-based or sweet-savory jam pairs beautifully.
Butter or Olive Oil: These fats are perfect for cooking venison as they add richness and prevent it from drying out.

By having these key ingredients on hand, you’ll be well-equipped to create delicious and memorable venison dishes that are sure to be a hit!

Kitchen Tools

There are quite a few kitchen essentials that I always have on hand when cooking Venison Meatballs. A large baking sheet or pan to bake venison meatballs on. You can line your pan with parchment paper to prevent sticking. It is always important to make sure you have the best quality equipment to help your meat cook evenly and properly. A large mixing bowl for thoroughly combining your meatball mixture and cookie scoop for measuring out your meat mixture. I also recommend a sharp knife for cutting your meat and a good quality cutting board. Having a serving platter on hand is always a good idea when you are feeding a big crowd. Lastly, I always have my meat thermometer on hand to make sure my venison reaches the proper internal temp. This also makes for a great gift!

Stuffed meatballs on a parchment lined baking sheet

CAN I SUBSTITUTE GROUND VENISON FOR GROUND BEEF?

Here’s why I don’t recommend directly subbing venison for ground beef: you’re wanting it to taste like beef! If you use a recipe you’re familiar with and sub venison, you will notice a difference. Wild game meat and beef aren’t the same, deer are different animals than cows. Some folks are OK with this, but when someone tells me they don’t like deer meat, it’s probably because they’re using dated or beef specific recipes.

STORING AND REHEATING

Freeze: After cooking the meatballs, transfer to an airtight container or freezer bag. These will keep for up to 3 months. You can also freeze these before cooking and add about 15-25 minutes to your cook time if you’re baking from frozen.

Refrigerate: Let cool and store in an airtight container in the fridge for up to 5 days. Simply reheat in the microwave until warmed through.

Also: Don’t worry if the fat renders out. Just scoop the meatballs out around it, and let them cool and freeze them for later, or add them right into your favorite sauce before serving.

LET’S GET COOKING!

The Best Ever Venison Meatballs

These Venison Meatballs Are The Best Ever. They’re Tender And Meaty, But Not Gamey At All. You Can Make A Big Batch Of Them To Use Up That Ground Deer Meat.

Marry Me Venison Meatballs

These Venison Marry Me Meatballs cover juicy venison meatballs in a balanced but decadent creamy, sun-dried tomato sauce. Don’t forget the zesty topping made with breadcrumbs & fresh herbs!

Meatloaf-Style Stuffed Meatballs

Juicy, stuffed meatballs are made with a meatloaf mixture, formed into balls, stuffed with cheese and finished with a tomato-bacon jam.

Venison Meatball Subs

These venison meatballs subs are the ultimate way to use up deer meatballs. Bake these up in the oven with fresh mozzarella – amazing!

Smoked Venison Meatballs

These smoked venison meatballs are the perfect appetizer or protein for a main dish meal. The sweet & spicy glaze is heavenly with the kiss of smoke.

Meatloaf-Style Stuffed Meatballs

Juicy, stuffed meatballs are made with a meatloaf mixture, formed into balls, stuffed with cheese and finished with a tomato-bacon jam.

If you have been around MAK for any length of time, you know our love for Venison Meatballs. Whether it’s a toasty Venison Meatball Sub (with parmesan cheese and gooey mozzarella cheese), rich and saucy Smoked Venison Meatballs (great for an appetizer or main dish), or a hearty dish with the most amazing creamy sauce like my Venison Marry Me Meatballs. No matter what you’re looking for, I’ve got all the meatball recipes for you.

Get ready to elevate your meatball game with these Meatloaf-Style Stuffed Meatballs! Juicy and packed with flavor, these little bites of heaven are made from a classic meatloaf mixture, shaped into perfectly plump balls, and stuffed with gooey cheese. The best part? They’re topped off with a savory, tangy tomato-bacon jam that will have everyone coming back for seconds (or thirds!). These meatballs are the ultimate crowd-pleaser for those busy back-to-school nights when you need something quick, comforting, and oh-so-satisfying.

A table setting with stuffed meatballs, mashed potatoes and tomato bacon jam

Here’s a tip to make life even easier—double or triple the recipe and pop some in the freezer. You’ll thank yourself later when the chill of winter sets in and you’ve got these mouthwatering meatballs ready to go. They’re perfect for cozy weeknight dinners or even those last-minute get-togethers. With these stuffed meatballs in your freezer, you’ll be set for a delicious season ahead!

Ingredients to make stuffed meatballs and bacon tomato jam

INGREDIENTS AND KITCHEN TOOLS

For the meatballs:

Olive oil
Onion
Garlic cloves
Ground red meat (I use ground beef, bison, elk or venison)
Dried breadcrumbs
Milk
Eggs
Blsamic vinegar
Worcestershire sauce
Italian seasoning
Sea salt
Black Pepper
Pepper Jack cheese (I recommend cubes over slices)

For the bacon & tomato sauce:

Bacon
Onion
Garlic clove
Cherry or grape tomatoes
Tomato paste
Sugar
Apple cider vinegar
Water

For the potatoes:

Gold potatoes
Softened butter
Softened cream cheese
Milk
Sea salt
Pepper

Halved cherry tomatoes simmering in a black pan

STEP BY STEP

Step 1: Begin by preheating the oven to 375F and heating a medium pan over medium heat.
Ste 2: Once the pan is hot, add the oil and onion. Saute until the onion turns translucent and then add the garlic. Cook for 2-3 additional minutes before removing from the heat.
Step 3: Add the sauteed onion and garlic to a large mixing bowl with the ground meat, breadcrumbs, milk, eggs, balsamic, Worcestershire, Italian seasoning, salt, and pepper. Mix everything together well.
Step 4: Then, using a medium/large cookie scoop/spoon scoop about 2-3 tablespoons of the meat mixture into a ball. Place on a parchment or silpat lined baking sheet.

Step 5: Before rolling the balls to shape them, insert a piece of cheese in the center of each meatball. Roll the ball to cover the cheese.

Step 6: Place all of the meatballs on a tray and bake for about 25 minutes, or until golden brown and cooked through.

Step 7: While the meatballs cook, make your tomato bacon jam and potatoes.

Step 8: To make the potatoes, add the potatoes to a pot with cold water and bring to a boil. Boil for 10-15 minutes until the potatoes are fork tender. Drain them and place the potatoes back into the pot for a minute to dry up all liquid. Remove potatoes from the heat.

Step 9: Using a ricer, press the potatoes through to mash them. Then add the softened butter, cream cheese and warm milk. Whip with a spoon or whisk until combined. Taste to season. Add more milk if desired.

Step 10: To make the tomato bacon jam, add the bacon to the same pan you cooked the onion and garlic in earlier. Once the bacon is browned, remove it and drain off most of the oil. Leave about 2 teaspoons of bacon grease in the pan and add the onion. Cook down for about 5 minutes until it turns translucent. Add the garlic for a minute before adding the tomato and tomato paste. Then add the sugar, apple cider vinegar and water and allow the mixture to thicken until you reach a saucy consistency.

Step 11: When the meatballs are cooked, serve them on top of the mashed potatoes with a bit of tomato bacon jam. Enjoy!

Tomato bacon jam over stuffed meatballs and mashed potatoes on a white plate served with white wine

HOW TO SERVE

This recipe is delicious as is, serve them on top of the mashed potatoes with a bit of tomato bacon jam, and voila! I also love serving this dish with steamed or roasted veggies, such as broccoli, zucchini or green beans.

STORING AND REHEATING

If you have leftovers for this recipe, you can easily store them in an airtight container in the fridge for 3-4 days. When ready to eat, reheat in the microwave until warm.

OTHER VENISON RECIPES YOU’LL LOVE

Meatloaf-Style Stuffed Meatballs

Juicy, stuffed meatballs are made with a meatloaf mixture, formed into balls, stuffed with cheese and finished with a tomato-bacon jam.

Author: Miss AK
Prep Time: 40
Cook Time: 25
Total Time: 1 hr 5 min
Yield: 6 1x
Category: Dinner
Method: Oven

Scale

Ingredients

For the meatballs:

1 Tbsp. olive oil
½ cup diced onion
4 garlic cloves, minced
2 lb ground red meat (I use beef, bison, elk or venison)
2/3 cup dried breadcrumbs (plain or Italian are fine, sub almond meal for GF)
1/2 cup milk
2 eggs, beaten
1 Tbsp. balsamic vinegar
2 tsp. Worcestershire sauce
2 tsp. Italian seasoning
1 and ½ tsp. salt
½ tsp. Pepper
8 oz. pepper Jack cheese, cut into small cubes

For the sauce:

½ lb bacon, sliced into lardons
1/2 cup diced onion
1 garlic clove, sliced
1 1/2 cups cherry or grape tomatoes, halved
1 tsp.. tomato paste
1–2 Tbsp. sugar
2 Tbsp. apple cider vinegar
2 Tbsp. water

For the potatoes:

About 2 1/2 lbs gold potatoes, peeled and cut into chunks
3 Tbsp. softened butter
2 Tbsp. softened cream cheese
½–1 cup warm milk, depending on desired consistency
sea salt
pepper

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Instructions

Begin by preheating the oven to 375F and heating a medium pan over medium heat.
Once the pan is hot, add the oil and onion. Saute until the onion turns translucent and then add the garlic. Cook for 2-3 additional minutes before removing from the heat.
Add the sauteed onion and garlic to a large bowl with the ground meat, breadcrumbs, milk, eggs, balsamic, Worcestershire, Italian seasoning, salt, and pepper. Mix everything together well.
Then, using a medium/large cookie scoop/spoon scoop about 2-3 tablespoons of the meat into a ball. Place on a parchment or silpat lined cookie sheet.
Before rolling the balls to shape them, insert a piece of cheese in the center of each meatball. Roll the ball to cover the cheese.
Place all of the meatballs on a tray and bake for about 25 minutes, or until golden brown and cooked through.
While the meatballs cook, make your tomato bacon jam and potatoes.
To make the potatoes, add the potatoes to a pot with cold water and bring to a boil. Boil for 10-15 minutes until the potatoes are fork tender. Drain them and place the potatoes back into the pot for a minute to dry up all liquid. Remove potatoes from the heat.
Using a ricer, press the potatoes through to mash them. Then add the softened butter, cream cheese and warm milk. Whip with a spoon or whisk until combined. Taste to season. Add more milk if desired.
To make the tomato bacon jam, add the bacon to the same pan you cooked the onion and garlic in earlier. Once the bacon is browned, remove it and drain off most of the oil. Leave about 2 teaspoons of bacon grease in the pan and add the onion. Cook down for about 5 minutes until it turns translucent. Add the garlic for a minute before adding the tomato and tomato paste. Then add the sugar, apple cider vinegar and water and allow the mixture to thicken until you reach a saucy consistency.
When the meatballs are cooked, serve them on top of the mashed potatoes with a bit of tomato bacon jam. Enjoy!

Notes

You can freeze meatballs
If you have leftovers, store in an airtight container in the refrigerator for 3-4 days.
This recipe can easily be doubled.

Venison Marry Me Meatballs

These Venison Marry Me Meatballs cover juicy venison meatballs in a balanced but decadent creamy, sun-dried tomato sauce.

Get ready to fall head over heels for these Venison Marry Me Meatballs! Juicy venison meatballs in a creamy, sun-dried tomato sauce that perfectly balances decadence and flavor. These homemade meatballs are smothered in a rich, homemade sauce that will have your taste buds dancing. But that’s not all—top it all off with a sprinkle of zesty lemon-basil breadcrumbs, and you’ve got a meal that’s ready to impress! Serve these meatballs over your favorite pasta or risotto for a family-friendly dinner that’s sure to become a household favorite. Kiddos will be asking for seconds, guaranteed!

Don’t get me wrong, we love a good marinara sauce to serve over pasta, you can’t go wrong with a one pan Venison Pasta Bake, and of course my Venison Bolognese is always a winner, but if you are looking to switch up your spaghetti and meatball night, this recipe is sure to be a winner.

Busy moms, here’s a pro tip for you! Make a big batch of my venison meatballs ahead of time, and you’ll have this delightful dish on the table in no time. It’s perfect for those bustling summer days and the hectic back-to-school season. Imagine coming home to a warm, comforting meal that’s easy to prepare and absolutely delicious. These Venison Marry Me Meatballs are a game-changer, bringing a touch of elegance to your weeknight dinners while keeping things simple and fun. So, get ready to add this recipe to your go-to list, because it’s bound to be a hit with the whole family!

Ingredients to make Marry Me Venison Meatballs

INGREDIENTS AND KITCHEN TOOLS

About 16-20 Venison Meatballs

For the Venison Meatballs:

Almond meal (trust me on this one, much better than bread crumbs)
Olive oil
Yellow onion
Garlic cloves
Red wine vinegar
Italian seasoning
Sea salt
Black pepper
Ground venison
Ground pork
Egg

For the sauce:

Butter
Shallot
Garlic cloves
Italian seasoning
Sundried tomatoes
Tomato paste
Dry rose (dry white wine OR 1 Tbsp. red wine vinegar is fine if you’d like to omit the alcohol)
Unsalted chicken broth (if you omit the wine or like a runnier sauce, use more)
Heavy cream
Grated parmesan cheese
Pasta or risotto, for serving, cooking according to package directions
Basil leaves, julienned

Lemon-basil breadcrumbs (optional topping) :

Panko breadcrumbs
Lemon
Sea salt
Black pepper
Italian seasoning
Fresh Basil

Kitchen Tools:

For this recipe, you’ll need a large bowl and baking sheet to mix and cook up your meatballs. Everything else is cooked together is a large skillet. You’ll also want a large pot for cooking your pasta or risotto. For the breadcrumbs, you’ll want to mix together in a small bowl and a microplane grater. As always make sure you have a large cutting board and sharp knives to get everything chopped up.

Meatballs and sauce simmering in a large saucepan

Lemon and Basil Breadcrumbs in a white bowl

STEP BY STEP

Step 1: In a large bowl, make the meatballs according to recipe directions.

Step 2: Next, add the butter to a large saucepan or skillet over medium heat.

Step 3: Then add the shallot and garlic and allow to cook for 3-5 minutes, until the edges start to turn crispy.

Step 4: Next, add the Italian seasoning, sundried tomatoes and tomato paste. Toss everything around in the pan giving it all a toast for 2-3 minutes.

Step 5: Quickly deglaze the pan with wine (or red wine vinegar) and chicken broth. Be sure to scrape up each bit of yummy flavor.

Step 6: Add the heavy cream and parmesan and cook, whisking until well combined. Let this simmer over medium low- low heat until it thickens and is bubbly, about 5-10 minutes.

Step 7: Add the meatballs, stir around and turn the pan to low heat if it isn’t already.

Step 8: Let the meatballs soak up the sauce in the pan for 5-10 minutes before serving.

Step 9: When ready to serve, spoon some pasta or risotto to a plate.

Step 10: Add a few meatballs and the cream sauce.

Step 11: Top with the lemon-basil breadcrumbs and a bit of the fresh, julienned basil. Enjoy!

HOW TO SERVE

We love serving these meatballs and sauce over some angel hair pasta. Risotto is also a great choice to serve this recipe with. Add your favorite veggie or side salad and enjoy! Don’t forget the lemon-basil breadcrumbs, they add the most amazing texture and are SO delicious.

STORING AND REHEATING

As I mentioned before, I highly recommend meal prepping my Venison Meatballs and having them ready to go in the freezer to pop into this amazing sauce. If you happen to have leftovers, let cool completely and store in an airtight container in the refrigerator for 3-5 days.

OTHER VENISON RECIPES YOU’LL LOVE

Venison Marry Me Meatballs

These Venison Marry Me Meatballs cover juicy venison meatballs in a balanced but decadent creamy, sun-dried tomato sauce.

Author: Miss AK
Prep Time: 15
Cook Time: 20
Total Time: 35
Yield: 4-6 1x
Category: Dinner
Method: Stove
Cuisine: Italian

Scale

Ingredients

About 16-20 Venison Meatballs

For the sauce:

5 Tbsp butter
1 shallot, minced
4–5 garlic cloves, sliced
2 tsp. Italian seasoning
1 cup sundried tomatoes, drained and roughly chopped
1 Tbsp. tomato paste
About 1/4 cup dry rose (dry white wine OR 1 Tbsp. red wine vinegar is fine if you’d like to omit the alcohol)
1 – 1 1/2 cups of unsalted chicken broth (if you omit the wine or like a runnier sauce, use more)
1 cup heavy cream
1 cup grated parmesan cheese
Pasta or risotto, for serving, cooking according to package directions
1 handful basil leaves, julienned

Lemon-basil breadcrumbs (optional topping) :

½ cup panko breadcrumbs
Zest from one lemon
About 1/2 tsp.salt
About 1/2 tsp. pepper
1/2 tsp. Italian seasoning
2 Tbsp. chopped, fresh basil

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Instructions

Make the meatballs according to recipe directions
Next, add the butter to a large saucepan over medium heat.
Then add the shallot and garlic and allow to cook for 3-5 minutes, until the edges start to turn crispy.
Next, add the Italian seasoning, sundried tomatoes and tomato paste. Toss everything around in the pan giving it all a toast for 2-3 minutes.
Quickly deglaze the pan with wine (or red wine vinegar) and chicken broth. Be sure to scrape up each bit of yummy flavor.
Add the heavy cream and parmesan and cook, whisking until well combined. Let this cook over medium low- low heat until it thickens and is bubbly, about 5-10 minutes.
Add the meatballs and turn the pan to low heat if it isn’t already.
Let the meatballs soak up the sauce in the pan for 5-10 minutes before serving.
When ready to serve, spoon some pasta or risotto to a plate.
Add a few meatballs and the sauce.
Top with the lemon-basil breadcrumbs and a bit of the fresh, julienned basil. Enjoy!

Venison Meatball Sub Recipe

These venison meatballs subs are the ultimate way to use up deer meatballs. Bake these up in the oven with fresh mozzarella – amazing!

If you’ve been around for any length of time, you know I always have a batch (or 2) or my Venison Meatballs stored in the freezer, at all times. They are easy to whip up and you can literally add them to you favorite sauce (here is our fave sauce) or pesto for an easy weeknight dinner. These Venison Meatball Subs are one of our favorite ways to serve up Venison Meatballs and are oh so delish! If you’re in need of a sandwich to serve up using leftover venison, you have to try my Venison Steak Sandwich. For a one pot, hearty and filling meal, I know you’re going to love my on pan Tuscan Sausage Pasta.

If you’re looking for the ultimate way to use up those tasty venison meatballs, look no further than these delicious venison meatball subs. Made with juicy, homemade venison meatballs baked to perfection in the oven, topped with melted, bubbly fresh mozzarella. The magic doesn’t stop there – add a generous helping of homemade marinara sauce and a dollop of homemade pesto, then finish it off with a sprinkle of fresh basil. It’s a quick and easy dinner that will have your family coming back for seconds (and thirds)!

Perfect for those bustling back-to-school nights, these venison meatball subs are a game-changer. They’re family-friendly, kid-approved, uses minimal dishes and packed with flavor that will make your taste buds dance. Plus, they’re a breeze to whip up, leaving you more time to enjoy those precious summer moments. So, gather your ingredients, preheat your oven, and get ready to wow your family with this scrumptious, hearty meal that screams summer fun and back-to-school excitement!

Venison meatball subs scattered and messy on a parchment paper

THE KEY TO THE PERFECT VENISON MEATBALL SUBS

The key to the best venison meatball subs lies in a few simple but crucial steps. First, focus on making juicy, flavorful venison meatballs by combining your ground venison with the right blend of spices, almond meal (trust me on this one), and eggs to bind everything together. Adding a bit of pork fat or olive oil can also help keep the meatballs moist. Next, make sure to bake the meatballs until they’re perfectly browned on the outside but still tender and juicy on the inside.

The second key element is the sauce. A rich, homemade marinara sauce is essential, simmered in a saucepan on the stove to perfection with tomatoes, garlic, onions, and a hint of red wine or balsamic vinegar for depth. Don’t forget the homemade pesto – its fresh, herby notes balance the richness of the meatballs and marinara. Lastly, assemble your subs on freshly baked buns, layering the meatballs with plenty of marinara, pesto, and fresh mozzarella. Bake until the cheese is melted and bubbly, then top with fresh basil just before serving. This combination of flavors and textures is what makes these venison meatball subs truly unbeatable.

Ingredients to make venison meatball subs on a baking tray

INGREDIENTS AND KITCHEN TOOLS

For the Venison Meatballs:

Olive oil
Yellow onion
Garlic cloves
Red wine vinegar
Italian seasoning
Sea salt
Black pepper
Ground venison
Ground pork
Egg
Almond meal (trust me on this one, much better than bread crumbs)

For the Pesto:

Radish greens
Basil leaves (optional)
Toasted pine nuts*
Garlic cloves
Grated parmesan cheese
Lemon
Olive oil
Black pepper
Sea salt]
Water – or to preference

For the Marinara Sauce:

Olive oil
Yellow onion, finely diced
Garlic cloves
Italian seasoning
Sugar
Sea salt
Black pepper
Tomato paste
Dry red wine – just something good enough to drink, a Merlot, Chianti, Cabernet, or Sangiovese
Crushed tomatoes

For the Venison Meatball Subs:

Venison meatballs
Sub rolls
Pesto (store bought or I like this recipe)
Marinara sauce (here is my recipe, again store bought spaghetti sauce is totally okay!)
Roasted red peppers
Grated parmesan
Mozzarella cheese, sliced or torn (provolone cheese would also work here)
Fresh basil
Optional: top with some red pepper flakes for a little kick

Cooked venison meatballs on a baking tray

Venison meatballs on sub rolls covered in marinara sauce

STEP BY STEP

Step 1: Make the meatball mixture and cook according to recipe directions in this post. If you have any leftover, just freeze them! You’ll thank me later.

Step 2: Turn your oven to low broil and position one of the racks to the middle.

Step 3: Next, cut your hoagie rolls ¾ of the way down, careful not to cut all the way. Place them on a parchment or silpat lined baking sheet or baking dish.

Step 4: Spread 1 tablespoon of pesto all over each side of the rolls so both sides are covered.

Step 5: Next, lay your meatballs on top of the pesto (4 per sub). Spoon on some sauce, covering the meatballs, about 2-3 generous tablespoons per sub.

Step 6: Cut 4 roasted peppers in half so they lay flat, pat dry and lay on top of the meatballs and sauce.

Step 7: Sprinkle on the parmesan and then lay on an even amount of mozzarella cheese.

Step 8: Slide the subs into the oven under low broil until the cheese is melted and bubbly and the subs are hot (about 3-5 mins). Add some fresh basil to serve.

Messy venison meatball subs on parchment paper

HOW TO SERVE

One you’ve taken these subs out from the broiler and the cheese is melted and bubbly, sprinkle on some fresh basil and serve. You can serve these as is or with some french fries or potato chips and your favorite veggie, we love broccoli or side salad.

STORING AND REHEATING

These subs are definitely best served and eaten immediately. But, you could totally prep each aspect of these sandwiches and store in the fridge in an airtight container and assemble when you’re ready to dive in.

OTHER QUICK AND EASY DINNER RECIPES YOU’LL LOVE

Venison Meatball Sub Recipe

These venison meatballs subs are the ultimate way to use up deer meatballs. Bake these up in the oven with fresh mozzarella – amazing!

Author: Miss AK
Prep Time: 10
Cook Time: 5
Total Time: 15
Yield: 4 1x
Method: Oven
Cuisine: American

Scale

Ingredients

About 16–20 venison meatballs
4 sub rolls
1/2 cup pesto (store bought or I like this recipe)
About 1 cup marinara sauce (here is my recipe, again store bought is totally okay!)
1 jar roasted red peppers
1/4 cup grated parmesan
8 oz mozzarella cheese, sliced or torn
Fresh basil
Optional: top with some red pepper flakes for a little kick

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Instructions

Make the meatballs according to recipe directions in this post. If you have any leftover, just freeze them! You’ll thank me later.
Turn your oven to low broil and position one of the racks to the middle.
Next, cut your sub rolls ¾ of the way down, careful not to cut all the way. Place them on a parchment or silpat lined baking sheet.
Spread 1 tablespoon of pesto all over each side of the rolls so both sides are covered.
Next, lay your meatballs on top of the pesto (4 per sub). Spoon on some sauce, covering the meatballs, about 2-3 generous tablespoons per sub.
Cut 4 roasted peppers in half so they lay flat, pat dry and lay on top of the meatballs and sauce.
Sprinkle on the parmesan and then lay on an even amount of mozzarella cheese.
Slide the subs into the oven under low broil until the cheese is melted and bubbly and the subs are hot. Add some fresh basil to serve.
Enjoy!!

Mango Meatballs with Cashew Dipping Sauce

gluten-free mango meatballs with cashew dipping sauce pack a tropical summer punch!

Mango Meatballs with Cashew Dipping Sauce

Thank you to House Autry Mills for sponsoring this post. As always, all product opinions remain my own. Many thanks to all for making the growth of Miss Allie’s Kitchen possible!

MANGO MEATBALLS WITH CASHEW DIPPING SAUCE…say that 5 times fast! It’s hard, right? You know what isn’t hard? Eating about 10 of these little beauties in one sitting. I may or may not know this from experience.

Mango, to me, absolutely screams summer. It isn’t always as readily available as berries, so it’s aways such a treat when I get to enjoy the flavor. There’s nothing I enjoy more than a good combo of sweet, savory and spicy. The spice level here is what I would deem as the green circle. You know when you go skiing and there are all of the different hills and they’re each labeled with either – green circle, blue square, black diamond, or double black diamond? The green circle is undoubtedly the mildest of the courses, as is the spice level in this dipping sauce. Okay, now why am I talking about skiing when it’s almost summer…

Back to our mango meatballs. They’re a delicious spin on a classic meatball, packed with mango (DUH), jalapenos, red onion, and Oven-Baked Gluten-Free Extra Crispy Pork Seasoning from House Autry Mills. I tested these Mango Meatballs out on my parents, and my mom happens to be gluten free. The seasoning, which we’re using in place of breadcrumbs, is actually made in a separate facility designated for gluten-free items, making it perfect for those with allergies. I was crazy about the flavor and texture that the seasoning brought to the meatballs along with some extra wholesome goodness.

These are delicious served alone as the main protein, as an appetizer, over zoodles, or over your favorite rice blend. I do not recommend bathing in the Cashew Dipping Sauce, although you may want to.

Let’s get to it!

WHAT YOU’LL NEED (measurements below):

Ground pork or turkey – I actually used turkey!

Mango

Gluten-Free Extra Crispy Pork Seasoning from House Autry or breadcrumb of your choice

Egg

Red onion

Jalapeno

Cashews

Soy or coconut aminos

Red chili paste

Honey

Lime

WHAT YOU’LL DO:

Preheat your oven to 350 degrees. Peel and dice your mango, setting aside 1/2 cup for the meatballs and 1/4 cup for the dipping sauce. Dice the red onion and jalapeno and add that to a bowl with the mango designated for the meatballs, crispy pork seasoning, egg, ground meat, and salt. Mix well with your hands or a spoon and shape them into meatballs using about 1.5 tablespoons of meat mixture for each. Bake for 25 – 30 minutes, or until the meatballs are just slightly browned and crispy.

Add the remaining mango, cashews, lime juice, aminos, water, honey, and chili paste into a blender or food processor. Blend until very smooth. Pour into a small bowl or ramekin for serving.

When the meatballs are cooked, serve with the dipping sauce & enjoy!

xoxx,

Miss AK

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Mango Meatballs with Cashew Dipping Sauce

Author: Miss AK
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 4 people 1x

Scale

Ingredients

1 lb. ground pork or turkey – I actually used turkey!
1/2 c. diced Mango
1/2 c. Gluten-Free Extra Crispy Pork Seasoning from House Autry or breadcrumb of your choice
1 Egg
1/2 c. diced red onion
1 jalapeno, diced and deseeded
1 c. cashew pieces
1 tsp. soy or coconut aminos
1 tsp. red chili paste
1 tsp. honey
1 lime, juiced

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Instructions

Preheat your oven to 350 degrees. Peel and dice your mango, setting aside 1/2 cup for the meatballs and 1/4 cup for the dipping sauce. Dice the red onion and jalapeno and add that to a bowl with the mango designated for the meatballs, crispy pork seasoning, egg, ground meat, and salt. Mix well with your hands or a spoon and shape them into meatballs using about 1.5 tablespoons of meat mixture for each. Bake for 25 – 30 minutes, or until the meatballs are just slightly browned and crispy.
Add the remaining mango, cashews, lime juice, aminos, water, honey, and chili paste into a blender or food processor. Blend until very smooth. Pour into a small bowl or ramekin for serving.
When the meatballs are cooked, serve with the dipping sauce & enjoy!

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gluten-free mango meatballs with cashew dipping sauce pack a tropical summer punch!

Mango Meatballs with Cashew Dipping Sauce

Thank you to House Autry Mills for sponsoring this post. As always, all product opinions remain my own. Many thanks to all for making the growth of Miss Allie’s Kitchen possible!

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WHAT YOU’LL DO:

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Mango Meatballs with Cashew Dipping Sauce

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