Earlier this week, I inundated my NebraskaBison.com Instagram feed with several braggy pictures about what I was cooking that night. I was trying something new – and was so excited about it… I couldn’t help but show off a little bit.
Meatball subs honestly aren’t something I eat on a regular basis–or ever–but for some reason the other day I got it in my head that I wanted a meatball sub, and darn it, I was going to make one!
You see, I’ve been on a meatball kick lately. I’ve made a couple batches of really good bison meatballs and just continue to be hungry for them. So naturally, a bison meatball sub seemed like a great idea!
After completing this new recipe… there is one thing I would change from the get-go the next time I cook this. I made my meatballs much too big for my sandwiches. I wanted to make big, hearty meatballs, so I made six balls out of 1 lb. of burger and put three on each sandwich. I realize now, I could have made 12 meatballs, out of the 1 lb. and had some leftover, or used only a 1/2 lb. to make my six. Other than that, this sandwich recipe turned out pretty great!
Bison Meatball Sub
1 lb. ground bison burger
dash Worcestershire sauce
1/2 cup uncooked oatmeal
1/8 cup ketchup
dash of mustard
salt, to taste
pepper, to taste
garlic, to taste
oregano, to taste
basil, to taste
red onion, sliced
hoagie sandwich buns
shredded mozzarella cheese
1/2 jar spaghetti / marinara sauce, more as desired
Mix together the following ingredients using clean hands: bison, egg, Worcestershire sauce, oatmeal, ketchup, mustard, salt, pepper, garlic, oregano, basil. Form into 8-12 equal sized balls and place in a baking dish. Pour spaghetti sauce in dish and over meatballs.
Bake at 300*F for 30-40 minutes based on size. (Balls should be firm, but not tough when pressed lightly.) When meatballs have completed baking, sprinkle parmesan cheese over top.
Brown onions with olive oil. Place spinach leaves and onions on bottom half of hoagie bun. Place 3 meatballs on each hoagie bun and spoon on extra sauce. Top with each with a generous helping of mozzarella cheese.
Toast in 350*F oven for an additional 5-10 minutes. Serve.