Freeze any leftover venison meatballs for a quick and easy meal later in the week. (Hannah Walton photo)
By Hannah Walton
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This Venison Italian Meatball Sandwiches Recipe is a staple in our house. The meatballs are quick and easy to throw together, with plenty to go around for seconds!
Yield: 26 meatballs Prep time: 10 minutes Cook time: 20 minutes
Ingredients:
1 pound ground venison or wild turkey ½ cup dried bread crumbs 1 large egg 1 teaspoon chopped garlic 1 teaspoon red pepper flakes 2 teaspoons Italian seasoning 1 tablespoon Worcestershire sauce Salt and black pepper, to taste Sandwich or hoagie rolls American Cheese Your favorite red tomato sauce Directions:
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Preheat oven to 350 degrees. Cover a large cookie sheet with aluminum foil. Spray foil with olive oil cooking spray. In a large bowl, combine ground venison (or wild turkey), bread crumbs, egg, garlic, red pepper flakes, Italian seasoning, Worcestershire sauce, salt and pepper. Once thoroughly combined, use an ice cream scoop to form individual meatballs and place them on the cookie sheet, approximately one inch apart. Bake meatballs for 10 minutes, turn, and continue baking for another 10 minutes. If desired, when there is approximately 5 minutes left of cooking time, place your rolls, opened and face down, directly on an open rack in the oven. Remove meatballs and rolls from the oven. Layer cheese, then meatballs, and lastly your favorite red sauce on top of the toasted rolls and enjoy!
