Description
This Venison Meatball Sub recipe features tender homemade venison meatballs nestled in toasted sub rolls, layered with flavorful pesto, marinara sauce, roasted red peppers, and a melty blend of parmesan and mozzarella cheeses. Finished under the broiler for a bubbly, golden cheese topping, this hearty sandwich is perfect for a satisfying lunch or dinner.
Ingredients
Meatballs
- About 16-20 venison meatballs (prepared following your preferred venison meatball recipe)
Sub Assembly
- 4 sub rolls
- 1/2 cup pesto (store bought or homemade)
- About 1 cup marinara sauce (store bought or homemade)
- 1 jar roasted red peppers (approximately 1 cup, drained)
- 1/4 cup grated parmesan cheese
- 8 oz mozzarella cheese, sliced or torn
- Fresh basil leaves for garnish
- Optional: red pepper flakes for a spicy kick
Instructions
- Prepare the meatballs: Make the venison meatballs according to your preferred recipe. Once cooked, keep them warm or freeze any leftover meatballs for future meals.
- Preheat the oven: Set your oven to low broil and position the oven rack to the middle level to ensure even heating and prevent burning.
- Prepare the sub rolls: Carefully cut each sub roll about three-quarters of the way down, making sure not to slice all the way through. Place the rolls on a baking sheet lined with parchment paper or a silicone baking mat.
- Spread pesto: Generously spread one tablespoon of pesto on both the inside sides of each sub roll so they are fully covered with flavor.
- Add meatballs and sauce: Arrange four venison meatballs on the bottom side of each roll. Spoon 2 to 3 tablespoons of marinara sauce over the meatballs to coat them well.
- Top with roasted red peppers: Cut the roasted red peppers in half so they lay flat, pat them dry to avoid sogginess, then layer them evenly on top of the meatballs and marinara sauce.
- Add cheeses: Sprinkle the grated parmesan evenly over each sandwich, then layer on the sliced or torn mozzarella cheese to cover.
- Broil the subs: Place the baking sheet under the oven’s low broiler. Broil until the cheese is melted, bubbly, and slightly golden, and the subs are heated through—about 3 to 5 minutes. Watch closely to prevent burning.
- Garnish and serve: Remove the subs from the oven, add fresh basil leaves on top, and optionally sprinkle red pepper flakes for some heat. Serve immediately and enjoy!
Notes
- Use store-bought pesto and marinara for a quicker prep time without compromising flavor.
- Broiling times may vary depending on your oven; keep an eye on the cheese to avoid burning.
- If sub rolls are thick, you can lightly toast them before assembling for added crunch.
- Frozen leftovers can be reheated in the oven wrapped in foil to maintain moisture.
- Adjust the amount of roasted red peppers and cheese according to your preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: American
