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!
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 1x
- Method: Oven
- Cuisine: American
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
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!!
Find it online: https://www.missallieskitchen.com/venison-meatball-sub/
