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!

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 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

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. 

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

• The Best Ever Venison Meatballs
• Tuscan Sausage Pasta
• Venison Bolognese
• Sheet Pan Chicken Thigh Dinner With Veggies & Herby Garlic Sauce
• Summer Pasta With Rosé & Tomatoes
• Quick Italian Sausage And Veggie Bowls With Tzatziki Sauce

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