This wild game recipe is easy, delicious and healthy.
The key is using fresh ground venison, and simmering the baked meatballs in a red sauce or marinara. This keeps the meat juicy. Venison can be dry since it does not contain much fat — it’s lean yet high in protein. Basting the meatballs with olive oil prior to baking as well as using fresh minced garlic and spices brings out the Italian flavor. After simmering in red sauce, serve them on lightly toasted garlic hoagie rolls and you’ll have your crew asking for seconds. Enjoy!
2 pounds ground deer burger
1 pound ground beef chuck
2 jars of marinara sauce
1/2 cup Italian bread crumbs
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
2 tablespoons olive oil
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. TIP: don’t over bake, in fact under bake and they will finish cooking in the sauce.
Remove meatballs and place in stock pot with marinara sauce.
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 mozzarella cheese and serve.
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