Easy Venison Meatball Sub Sandwich Casserole

Created by: Tyler Wolf, Pro Staff

Meatball Ingredients:

  • 2 pounds ground venison (preferably with no fat added)

  • 1 cup milk

  • 1 cup breadcrumbs

  • 1 cup grated Parmesan cheese

  • 1 cup onion, very finely chopped

  • 1/2 cup fresh parsley, minced

  • 1/4 cup extra virgin olive oil

  • 4 cloves garlic, finely minced

  • 2 teaspoons salt

  • 1/2 teaspoon pepper

  • 2 large eggs

Casserole Ingredients:

  • 1 16-oz frozen garlic bread

  • 2 24-oz jars of marinara sauce

  • 2 cups shredded mozzarella

  • 1/4 cup grated Parmesan cheese

Directions:

  1. Preheat oven to 375 degrees.

  2. Combine all of the meatball ingredients in a large bowl and mix thoroughly.  

  3. Roll the meat mixture into small 1-inch balls and place them on a baking sheet or muffin tin. 

  4. Bake the meatballs in the oven until they reach an internal temperature of 165 degrees, about 15 minutes. Remove from the oven and let cool while you cook the garlic bread. 

  5. Increase oven temperature to 425 degrees.

  6. Once the oven is preheated, bake the garlic bread, spread side up, on a baking sheet until warm and golden brown, about 10 to 12 minutes. Set aside to cool.

  7. Reduce oven temperature to 350 degrees.

  8. In a large pot, bring the marinara sauce to a boil, then add the meatballs. Reduce the heat and simmer until the meatballs are reheated, about 10 minutes.

  9. Tear or cut garlic bread into 1-inch bite-sized pieces, then spread them into the bottom of a 9-by-13-inch dish. 

  10. Pour the marinara and meatballs mixture over the garlic bread, ensuring the bread is thoroughly coated and the meatballs are evenly distributed. 

  11. Create a layer of mozzarella cheese over the top, followed by a layer of Parmesan cheese.

  12. Bake the casserole until the cheese is melted, about 20 minutes.

Samuel Thrashcasserole, Sandwich, ground meat, Vension, Wild Game