"There are some who can live without wild things and some who cannot." - Aldo Leopold

Friday, March 11, 2011

Venison Meatball Subs

The Meatball Sub. A staple of the Comfort Food Family. I’m not a huge fan of sandwiches – too pedestrian for my tastes. But the meatball sub. Who hasn’t made a mess plowing down on one of these grinders? Love the flavor; you can not add too much cheese, of several different varieties, which works for me.

And with venison, it’s pretty simple.

Start with a pound of ground venison and mix in a cup of Vigo Italian breadcrumbs and two eggs. No secret here; it’s the recipe on the can of Vigo. I’m that lazy. Mold into balls about an inch and a half in diameter.

Now here comes the fork in the road. I personally prefer to pan fry the meatballs. My wife requests baked which I feel is quite an indignity.

To bake (like a sissy) preheat the oven to 350 degrees and cook 25-30 minutes. Fry only a couple minutes until golden brown.

I also rather fry because the meatballs carry the oil into the sauce for more flavor. Heat a couple jars of Ragu in a large pot. Unless you want to go all gourmet just use the standard issue traditional style spaghetti sauce. No need for clumpy onions and mushrooms. Add a cup of parmesan.

Once the meatballs are ready, dump them in the sauce and cook for another 30-45 minutes over low heat. This simmers the spaghetti sauce into the meatballs.

Toast a sub roll, if you like, and line with meatballs making sure to cover any bread with sauce. Top with shredded mozzarella and a couple slices of Provolone, perhaps.

Keep plenty of napkins available.

As is the case with most Italian foods, it's almost better reheated later!

3 comments:

Anonymous said...

You're the man, Ian !!! Thanks for the recipe, after eating venison chili all winter, time for some new alternatives with my freezer full of ground venison... will give it a try !!! Thanks again, Pete

LB @ BulletsandBiscuits said...

Smack Yo Mama! This looks awesome...hhmmm, I just realized I have never used deer burger for meatballs. I wonder why? Anyways...I agree about the pan fry...must have toasty buns and lots of cheese! You know it's good when it runs down your arms ;)

Ian Nance said...

Thanks for reading...this is definitely one of my favs