1 lb ground pork
1 lb ground venison
1/2 c shredded parmesan cheese
1.5 c breadcrumbs
1/2 onion, finely minced
1/2 tsp black pepper
1/2 tsp garlic salt
1/4 tsp red pepper flakes
Salt to taste
24 mozzarella cubes about 3/4″ wide (see note 1)
1.5 c marinara sauce
2 tbsp fresh parsley, chopped
2 x foot long sub buns
1 cup shredded mozzarella
- Preheat oven to 425f.
- Combine pork, venison, parmesan, breadcrumbs, egg, onion, pepper, garlic, red pepper and salt to taste. Using clean hands, mix all ingredients until combined, being careful not to overwork the meat.
- Take a golfball sized chunk of the meat mix, lightly flatten into a disc then place a mozzarella cube in the centre, and close the meat around it to seal it in. Place meatball in a large cast iron skillet or baking dish, then repeat until all meatballs have been formed. You can have the meatballs touching in the dish, they actually work better than way.
- Bake for 20-25 minutes until golden brown on top.
- In a small saucepan, warm the marinara sauce with the parsley, reserving some of the parsley to sprinkle onto the finished subs.
- Cut a “V” shape or triangle out of the top of the buns, this is a far more effective way to fill your sub than just a traditional lengthwise slice, which can be too tight to hold the filling.
- Spoon warmed marinara sauce into the freshly cut buns, enough to be generous without completely soaking the bun, then nestle in your meatballs. Add the shredded mozzarella between each meatball and over the top, then place under the broiler for 4-6 minutes or until mozzarella has melted.
- Sprinkle with a finish of reserved parsley and serve.
Note 1: If you can’t find mozzarella cubes, you can cut a larger block into chunks or cut up mozzarella string cheese sticks.