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Ingredients
- 1lb pack of Maui Nui venison
- 1-2 French baguettes
- 1 jar of marinara sauce
- 1/4 cup sweet onion, grated or finely chopped
- 2-3 garlic cloves, finely minced
- 1 large egg
- 1/3 cup whole milk or bone broth
- 1/2 cup parmesan cheese
- 6-8 slices mozzarella cheese
- 3/4 cup panko
- 1 1/2 tsp dried basil
- 1 1/2 tsp oregano
- 1 tsp red pepper flakes
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil
- Gremolata (see recipe below)
Directions
Preheat the oven to 400 degrees.
Lightly drizzle a rimmed baking sheet with olive oil.
To prepare the Gremolata, combine all ingredients in a small bowl and allow to sit.
In another medium-sized bowl, combine panko, dry seasonings, beaten egg, and milk. Allow soaking for 1-2 minutes. Then add in onions, garlic, parmesan cheese, and parsley. Add in ground venison and mix gently by hand to combine. Do not over-work.
Roll out “golf ball” sized meatballs.
Place meatballs on the baking sheet. Lightly drizzle olive oil on top of the meatballs. Bake in a preheated oven for 18-20 minutes, or until browned and cooked through.
When meatballs are about 5 minutes out from being done, heat up the marinara sauce in a pot, over low heat.
Once meatballs are fully cooked, add them to the marinara sauce.
Cut French baguette into the desired length. Slice open French baguette and butter on both sides. Lightly toast the French baguette in the oven.
To assemble the subs, place 3-4 meatballs with marinara sauce onto one side of a toasted French baguette. Then add sliced mozzarella cheese. Place in the oven to allow the cheese to melt. Keep a close eye on it while heating to ensure the baguette doesn’t burn.
Finish off with drizzling Gremolata over the melted cheese. Serve immediately and enjoy!
- 2-3 cloves garlic, finely minced
- 1/2 tsp red pepper flakes
- Zest of 1 lemon
- 1-2 Tbsp lemon juice
- 4 Tbsp fresh parsley, finely chopped
- 1/4 cup olive oil
- Salt & pepper to taste