These venison meatball subs are perfect for game day, tailgating, or just an easy weeknight dinner. Brioche buns loaded with savory venison meatballs and topped with melted mozzarella cheese – another easy ground venison recipe!
This recipe uses our classic ground venison meatballs recipe and transforms it into savory venison meatball subs. Move over fast-food sub shops, this homemade wild game sandwich recipe is where it’s at.
Ingredients needed
- 1 pound ground venison (ground deer meat)
- 1/2 pound ground Italian sausage or ground pork
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 Tbsp. Italian seasoning
- 1/2 tsp. salt
- 1/2 cup Italian bread crumbs
- 1/2 white onion – diced
- 1 tsp. minced garlic
- 1 jar marinara
- 8 hot dog or hoagie buns
- 2 cups shredded mozzarella cheese
How to make venison meatball subs
- Make a batch of the ground venison meatballs – Preheat oven to 350 degrees F.
- In a large bowl, add the meatball ingredients – ground venison, sausage, Parmesan cheese, egg, Italian seasoning, salt, bread crumbs, onion, and minced garlic, and mix to combine.
- Roll the meat mixture into 1-1.5 inch round meatballs and place onto a baking sheet. Continue until all meatballs are formed.
- Bake for 25-30 minutes, or until the internal temperature reaches 160 degrees F.
- While the meatballs are baking, pour the marinara into a small saucepan and warm over medium-low heat.
- Remove the meatballs from the oven when done.
- Place the hot dog buns on a baking sheet. Fill the buns with the baked meatballs. Then, cover the meatballs with marinara sauce. Top with shredded mozzarella cheese.
- Place the baking sheet with the subs into the oven and bake for 5-7 minutes or until the cheese is melted.
- Remove from oven and serve immediately.
Recipe FAQs and Notes
Can I make the meatballs ahead of time?
Yes! You can bake the venison meatballs ahead of time and refrigerate for no longer than two days, or you can freeze cooked venison meatballs for up to three months. You can also freeze uncooked venison meatballs for up to four months. When ready to make subs, just thaw and proceed with the recipe from where you left off.
Can I make venison meatballs in the air fryer?
Yes! You can cook them in the air fryer at 350 degrees for about 10-12 minutes.
Where can I buy venison?
If you don’t have your own deer meat to use, you can always order quality ground venison from The Honest Bison. Order with Honest Bison now!
Recommended kitchen resources for this recipe.
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Try these additional ground venison recipes that are perfect for game day!
- Venison Stuffed Jalapeño Peppers
- BBQ Bourbon Venison Meatballs
- Loaded Venison Queso Dip
- Venison Philly Cheesesteak Sliders
- Venison Taco Ring
Venison Meatball Subs Recipe
Venison Meatball Subs
These venison meatball subs are perfect for game day, tailgating, or just an easy weeknight dinner. Brioche buns loaded with savory venison meatballs and topped with melted mozzarella cheese - another easy ground venison recipe!
Ingredients
- 1 pound ground venison (ground deer meat)
- 1/2 pound ground Italian sausage or ground pork
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 Tbsp. Italian seasoning
- 1/2 tsp. salt
- 1/2 cup Italian bread crumbs
- 1/2 white onion – diced
- 1 tsp. minced garlic
- 1 jar marinara
- 8 hot dog or hoagie buns
- 2 cups shredded mozzarella cheese
Instructions
- Make a batch of the ground venison meatballs - Preheat oven to 350 degrees F.
- In a large bowl, add the meatball ingredients - ground venison, sausage, Parmesan cheese, egg, Italian seasoning, salt, bread crumbs, onion, and minced garlic, and mix to combine.
- Roll the meat mixture into 1-1.5 inch round meatballs and place onto a baking sheet. Continue until all meatballs are formed.
- Bake for 25-30 minutes, or until the internal temperature reaches 160 degrees F.
- While the meatballs are baking, pour the marinara into a small saucepan and warm over medium-low heat.
- Remove the meatballs from the oven when done.
- Place the hot dog buns on a baking sheet. Fill the buns with the baked meatballs. Then, cover the meatballs with marinara sauce. Top with shredded mozzarella cheese.
- Place the baking sheet with the subs into the oven and bake for 5-7 minutes or until the cheese is melted.
- Remove from oven and serve immediately.
Notes
- You can bake the venison meatballs ahead of time and refrigerate for no longer than two days, or you can freeze cooked venison meatballs for up to three months. You can also freeze uncooked venison meatballs for up to four months. When ready to make subs, just thaw and proceed with the recipe from where you left off.
- For a faster recipe, you can cook the meatballs in the air fryer at 350 degrees for about 10-12 minutes.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 555Total Fat: 36gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 150mgSodium: 1275mgCarbohydrates: 19gFiber: 1gSugar: 4gProtein: 38g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals.
Primal Pioneer is a food blog and public land hunting resource by Mike and Jennifer Shreckengost. We’re a husband and wife team who combined their two passions – a love of the outdoors and food – into a joint effort with Primal Pioneer! You’ll find resources on planning and executing your own DIY over-the-counter public land big game hunt, along with wild game recipes featuring mostly venison and elk.
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