Venison Meatball Sub Egg Rolls

All of the flavors you love in a meatball sub sandwich stuffed inside a crispy egg roll and dipped in a warm marinara for the ultimate wild game appetizer.

Venison Meatball Sub Egg Rolls are the perfect fun snack, party appetizer or game day recipe that can impress a crowd, this recipe was made for you! If you ask me, they’re way better than traditional meatball subs with the crunch you get from the crispy egg roll shell. It’s a fun twist on a classic recipe that will have everyone asking for the recipe. They come together in an about an hour, but all the work is totally worth it!

Making this recipe is pretty straight forward. You first mix together and form our homemade meatballs. Then they get baked until cooked through. After that we’ll just assemble the egg rolls and wrap them up and you’re ready to cook them up until they’re golden brown. I provided instructions for both frying in a skillet and in the air fryer. I personally love making these in the air fryer, but do what works best for you.

I went through a phase where I was egg rolling everything you could think of. There’s actually one of my favorites in my wildgame cookbook. I’m actually kind of shocked that I didn’t come across this idea sooner. Nonetheless, I’ve learned some tricks that I thought I’d share with you. When rolling the eggrolls, it’s so important to not overpack them. Thats why we’re making tiny meatballs, because you’ll be able to perfectly fit them and the cheese and sauce perfectly. Second, to save time, prep the meatballs (and you can even cook them) the night before. This will save you so much time while you get everything else ready for your guests arrival.

If you Love This Recipe, You Have To Check Out These:

• The BEST Venison Meatballs
• One Skillet Mississippi Venison Meatballs
• Honey Buffalo Smoked Wild Hog Meatballs

Venison Meatball Sub Eggroll

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All of the flavors you love in a venison meatball sub sandwich stuffed inside a crispy egg roll and dipped in a warm marinara for the ultimate wild game appetizer

• Author: Jenn Homa
• Prep Time: 30 minutes
• Cook Time: 20-30 minutes
• Total Time: 1 hour
• Yield: 10–12 eggroll 1x

Ingredients

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Venison Meatballs:

• 1 pound Ground Venison
• 1 large Egg
• ½ cup Italian Breadcrumbs
• ¼ cup Grated Parmesan
• 2 Garlic Cloves, Finely Diced
• 2 tablespoon Whole Milk
• 1 tablespoon Chopped Fresh Parsley, Plus More To Garnish
• 1 teaspoon Salt
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• ½ teaspoon Black Pepper

Egg Rolls:

• 10–12 Egg Roll Wrappers
• 1 large egg, Whisked with Splash of Water
• 1 cup Marinara Sauce, Plus More for Serving
• 1 cup Shredded Mozzarella Cheese
• Oil of Choice, For Frying (or Tallow)

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Instructions

1. Preheat the oven to 375 degrees F.
2. Line a baking sheet with parchment paper and grease lightly with cooking spray. Set aside.
3. Combine all of the ingredients for the venison meatballs in a large bowl. Use your hands to mix until the ingredients are evenly distributed. Avoid overmixing. Use a tabelspoon to portion out tiny meatballs.
4. Place the meatballs onto the prepared baking sheet and bake until golden brown and cooked though, about 12-15 minutes. Remove from the oven and allow to cool for 5-10 minutes.
5. To assemble the egg rolls, dollop the center of each egg roll wrapper with marinara sauce and spread out slightly, leaving the edges clean. Top with three meatballs in a row, then sprinkle with mozzarella cheese. Roll the egg rolls up by bringing in the sides of the egg roll toward the center and roll up tightly. Seal the edges with egg wash. Continue this process with the remaining egg roll wrappers.
6. Cooking Methods:
   1. Deep Fry: fill a large pot or cast-iron skillet 3 inches high with oil and heat to 350°F. Once he did fried egg rolls in batches until golden brown and crispy, about 3 to 5 minutes. Once cooked, transfer to a paper towel, lined plate and keep warm in the oven.
   2. Air Fry: preheat your air fryer to 390°F. Spray with oil and place the egg rolls into the basket, spray with more cooking oil, and cook for 8 to 10 minutes or until golden brown and crisp.
7. Serve warm, garnished with parsley, with warmed marinara sauce for dipping on the side.