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
Scale
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)
Instructions
Preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper and grease lightly with cooking spray. Set aside.
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.
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.
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.
Cooking Methods:
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.
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.
Serve warm, garnished with parsley, with warmed marinara sauce for dipping on the side.