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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.


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.


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


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.


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.


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



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Loaded Venison Meatball Sandwiches Should Be in Your Dinner Rotation