Lamb & Venison Meatball Subs

I have come to find that I really like cooking lamb.  It tastes great, and there are so many different ways to cook it (ground, rack, chops, leg / shank, etc.).  One afternoon I wanted to cook something different and pulled this together.

Ingredients:

• ground lamb
• ground venison
• finely chopped onions & garlic
• italian seasoning
• hoagie buns
• shredded mozzerella (or provolone slices if preferred)
• Marinara or spaghetti sauce
• Side for this mean: fried whole okra

Step 1: combine 1 lb of ground lamb and 1 lb of ground venison together in a bowl with chopped onion & garlic and italian seasoning.  Mix all of the ingredients together and form into meatballs.

Step 2: cook the meatballs at around 350 degrees until internal temp reaches about 160 degrees or so (considered medium).

Step 3: assemble the subs by putting meatballs in hoagie buns, top with sauce and add shredded mozzerella

On this particular night we also fried up some whole okra as our side.