As winter hits hard in Southern Ontario, I find myself increasingly in need of comfort food. Something warm, rich, and homey to chase away the winter blues. While searching my freezer I found one last tightly-sealed packet of ground black bear meat, which I decided would be perfect for meatballs.
These meatballs are super-simple to make, and could easily just be skewered on toothpicks and served, but a thick toasty meatball sub seemed the best use for them, especially since NFL playoffs were right around the corner. The marinara is also straightforward, and then it’s just a matter of putting it all on some fresh rolls with melted provolone.Read more