Venison Meatball Subs are tenderly fried meatballs simmered in homemade marinara sauce, placed on a roll, topped with mozzarella, and toasted to perfection.
You don’t have to go to a fast-food restaurant to get a good meatball sub. You can make them yourself. Try our Venison Meatball Subs recipe along with our homemade marinara sauce. Let us know what you think.
Venison Meatball Subs
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Yield: 12 Subs
Serving Size: 1 Meatball Sub
Ingredients for Homemade Marinara Sauce:
- 1 onion, finely diced
- 3 garlic cloves, finely diced
- 1/4 tsp of red pepper flakes
- 7 cups (56 ounces) of crushed tomatoes
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 tsp of McCormick Parsley Flakes – 1 tsp = 1 Tbsp of chopped fresh parsley
- 1 tsp of McCormick Basil Leaves – 1 tsp = 3 tsp fresh basil
Ingredients for Venison Meatballs:
- 2 lbs of ground venison burger
- 2 eggs
- 1/4 cup of water
- 1/4 cup of ketchup
- 1 1/4 cup of dry instant oatmeal
- 1 Tbsp of Italian seasoning
- 1/2 onion, thinly diced
- 1/2 green bell pepper, thinly diced
- 1 Tbsp of soy sauce
- 1 Tbsp of Worcestershire sauce
- 1 Tbsp of olive oil, for frying
- 2 cups of shredded mozzarella
- 12 Cobblestone Philly Steak Rolls
Venison Meatball Sub Marinara Sauce Directions:
- In a large kettle, add 1 Tbsp of olive oil and heat the kettle to medium heat. Put in the onion and salt and cook it until the onions are soft or somewhat transparent. Then add the garlic and cook for two minutes.
- Add the red pepper flakes, salt, black pepper, and crushed tomatoes and bring it to a soft boil and turn the heat down to medium-low. Let it simmer for 20 minutes. You need to stir at least every 5 minutes to prevent scorching.
- Finally, remove from the heat and add the parsley flakes and basil. Do a taste test and see if it needs more salt.
Venison Meatball Directions:
- Mix all ingredients in a large bowl. Then dampen your hands and dip out a Tbsp full of the meat mixture and shape it into a medium-sized ball and set it aside on a piece of wax paper or foil.
- Preheat the frying pan to medium heat. Once all of the deer meatballs are rolled, add 1 Tbsp of olive oil to the frying pan and fry until done, which if you made medium-sized meatballs is usually 7 minutes. Turn them gently during the frying time.
- Drain the deer meatballs if there’s any excess fat, or if it’s only a little fat you can dab it with a paper towel. Then pour the sauce over the deer meatballs and simmer for 8 minutes.
- Remove the deer meatballs and sauce from the heat and preheat the oven at 350°.
- Place about 5 meatballs into each sub bun and place them on a cookie sheet. Spoon a little extra sauce inside and sprinkle the tops with mozzarella cheese.
- Bake the subs until the cheese is melted and the rolls are toasted to your liking–usually between 4-6 minutes.
If you don’t want to make the homemade marinara sauce you can use 24 oz of store-bought marinara sauce or even spaghetti sauce.
Why I dampen my hands while forming the meatballs–Have you ever seen cracked or jagged meatballs? I have and they look very unappealing. Damp hands help the meatballs have a smooth consistency, plus the meat won’t stick to your hands as much.
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The good, the bad and the delicious…
- The Venison Meatballs Subs are high in fiber, protein, vitamin A, vitamin C, calcium, and iron.
- The subs are also high in cholesterol, fat, and sodium.
See tips below for making this a more diet-friendly recipe.
The nutrition facts below for Venison Meatballs Subs include 1 medium-sized sub bun, 5 meatballs with our homemade marinara sauce (including the extra couple of spoons of sauce added once the subs are put together), and a sprinkle of mozzarella cheese on top.
Venison Meatball Subs Nutrition Facts
|Yields: 12 Venison Meatballs Subs||Serving Size: 1 Meatball Sub|
|Calories 545||Calories from fat: 35%|
|% Daily Value*|
|Total Fat 21 g||32%|
|Saturated Fat 12 g||61%|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 118 mg||39%|
|Sodium 1179 mg||49%|
|Potassium 284 mg||8%|
|Total Carbohydrates 59 g||20%|
|Dietary Fiber 4 g||18%|
|Sugars 12 g|
|Protein 37 g||73%|
|Vitamin A 22%||Vitamin C 43%|
|Calcium 33%||Iron 13%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
- To help lower the cholesterol and fat you could use less fat in your ground venison burger but keep in mind that for meatballs you really need some fat so they will be juicy and moist. This recipe was calculated using 80/20 ground venison burger.
- To help lower the fat, even more, you can omit the two eggs added to the meatballs, but keep in mind that the meatballs might not hold together as well so be gentle with them while frying. You can also use healthier cheese for the top of the sub or omit the cheese. Omitting the cheese would also help lower the sodium.
- To help lower the sodium use a salt alternative for the added salt in the recipe or leave it out and find a low-sodium bun, such as a whole wheat bun–the bread is where most of the sodium is coming from. Also, use no salt added tomatoes and low-sodium soy sauce and Worcestershire sauce.
- Whatever changes you make to your Venison Meatball Subs, you can recalculate the nutrition facts at myfitnesspal.com