The Best Venison Meatball Sandwich
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
24 frozen venison meatballs (see recipe here venison meatballs)
4 submarine breads
2 cups of passata (italian tomato puree)
1 tbsp of balsamic vinegar
1 handful of basil leaves
Salt and pepper to taste
2 cups of mozzarella, shredded
Directions
- Preheat the oven to 400 F. Cover a baking sheet with a sheet of parchemin paper. When the oven is hot, place the meatballs on the baking sheet and cook in the oven for 20 minutes.
- In the meantime, heat the passata in a deep skillet under medium heat. When the passata is hot, add in the balsamic vinegar and the basil leaves. Add salt and pepper to the sauce to taste.
- When the meatballs are ready, mix with the passata. Cut the submarine breads in half and add 6 meatballs per submarine with a few spoonful of passata. Top the meatballs with the mozzarella. Place the submarines back in the oven on a baking sheet. Turn the oven to broil. Cook until the cheese is melted and lightly browned, about 1-2 minute.
- The meatball submarines are now done!
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