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Loaded Venison Meatball Sandwiches Should Be in Your Dinner Rotation

All images by Brad Smith

Perhaps the most epic crowd pleasing venison meatball sandwiches ever? 

Just last week I put together some pretty great tasting venison cheesesteak sandwiches. Well as luck would have it, I had plenty of leftover hoagies. So, what’s a man to do? With a little quick thinking and some inspiration a few incredible venison meatball sandwiches were born. Those leftover hoagies disappeared in no time.

This recipe is fairly easy. However, the sauce to accompany the venison meatballs is a little more complicated than just opening a jar of spaghetti sauce. The venison meatballs are just a standard meatball recipe, but combine them both and you just found Italy in your mouth.

Loaded Venison Meatball Sandwiches

  • 2 pounds ground venison – thawed
  • 2 eggs
  • 1 cup Italian bread crumbs
  • 3 or 4 good pours of olive oil
  • Fresh oregano
  • Fresh basil
  • Multiple diced cloves of garlic
  • 3 cans diced tomatoes
  • Sliced portobellos
  • 1 large diced onion
  • Provolone cheese

This recipe comes together pretty fast so be ready. To get started, just add in the bread crumbs, eggs, and venison together in a bowl big enough to handle it all. Then, just use your hands and combine it all together evenly.

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Next, make your meatballs! This should be fairly easy. Just grab a handful of the meat mixture and roll them around in your hands to make a ball. Place them on a greased oven safe pan and set aside.

Now, for the sauce! Heat olive oil in a big sauce pan until very hot. Add in the diced onions and several diced cloves of garlic. I used four for this recipe. Once the garlic becomes fragrant, add in the mushrooms. When the onions begin to clear, add in the cans of diced tomatoes and bring to a simmer. Finally, add in a solid bunch of fresh oregano and continue to simmer.

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Now that the sauce is doing its thing, place the meatballs into the oven at 350 for about 15 minutes, or until done.

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Place all the meatballs in the sauce and continue to simmer. The sauce needs to reduce until it begins to thicken to a paste like texture, which should take another five to ten minutes.

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By now, everything should be about ready for the hoagie, but first, add in a solid bunch of fresh diced basil and stir. Finally, place the meatballs on the bread first, followed by a few good heapings of the sauce, topped with some provolone cheese.

Place it in an oven safe dish and put it back in on broil for about a minute to melt all the cheese and brown the bread just a little.

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Yes. It does taste as good as it looks. Enjoy!

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NEXT: THE BEST RECIPE FOR HOMEMADE APPLE PIE MOONSHINE

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Loaded Venison Meatball Sandwiches Should Be in Your Dinner Rotation