Ingredients:

  • 1 lb ground venison
  • 0.5 lb ground pork (80/20 lean-to-fat ratio)
  • 0.5 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 0.5 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 cups marinara sauce
  • 6 (6-inch) hoagie rolls
  • 2 cups shredded mozzarella cheese
  • 3 tbsp unsalted butter, melted
  • 1 tsp garlic powder

Instructions:

  1. In a large bowl, combine the ground venison, ground pork, breadcrumbs, egg, Parmesan, and seasonings. Gently mix with your hands until just combined, taking care not to overwork the meat.
  2. Form the mixture into 18-24 small meatballs. Heat a skillet over medium-high heat with a splash of oil and sear the meatballs in batches until they develop a deep mahogany color on all sides.
  3. Pour the marinara sauce directly over the seared meatballs in the skillet or transfer to a baking dish. Simmer on low for 5-8 minutes until the internal temperature reaches 160°F (71°C).
  4. Split the hoagie rolls and brush the interiors with the melted garlic butter and garlic powder. Toast the rolls under a broiler until lightly golden.
  5. Place the simmered meatballs into the toasted rolls, top with shredded mozzarella cheese, and return to the oven or broiler until the cheese is bubbling and melted.