Using fresh ground venison, this recipe is simple, delicious and healthy. By simmering the baked meatballs in a red sauce or marinara, you keep the meat moist and juicy, as venison can be dry since it does not contain much fat. It’s lean and high in protein. Basting the meatballs with olive oil prior to baking, as well as using fresh minced garlic and spicesreally brings home the Italian flavor. I also mix in some ground beef chuck which adds some fat and helps make a good solid meatball. After simmering in red sauce, serve them on lightly toasted garlic hoagie rolls and you have a delicious meal for fans of Italian food. Prep time is about 15 minutes, and cooking time is about an hour. Enjoy!
2 pounds ground deer burger
1 pound ground beef chuck
2 jars of marinara sauce
1/2 cup Italian bread crumbs
2 tablespoons olive oil
1/2 teaspoon fresh parsley, chopped
1 tablespoon fresh minced garlic
1 teaspoons salt
1 teaspoon dried Italian herb seasoning
2 tablespoons grated Parmesan cheese
6 Hoagie Rolls
1 stick real butter
1 Tablespoon Minced garlic
2 cups mozzarella cheese
• Preheat the oven to 450 degrees.
• Mix the ground venison and ground chuck with bread crumbs, eggs, spices, minced garlic, salt and Parmesan cheese. TIP: Wet your hands first to help keep the mixture from sticking to your hands.
• Roll the meat into balls, around 1 1/2 inches in diameter and place on baking sheet.
• Bast the meatballs lightly with olive oil.
• Bake at 450 for 12-15 minutes.
• Remove meatballs and place in stock pot with marinara.
• Simmer on low for 45 minutes.
• Mix a stick of butter with one tablespoon of minced garlic and spread lightly on the hoagie rolls.
• Bake at 350 degrees for 8-10 minutes.
• Add mozzarella cheese to buns.
• Remove meatballs from sauce and place on buns.
• Drizzle additional sauce on top, sprinkle with additional parmesan or mozzarella cheese and serve.