MEATBALL SUB CASSEROLE
A meatball sandwich in a dish!
Ingredients
Meatballs
- 1 egg slightly beaten
- 1/3 cup dry bread crumbs
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 12 oz mild Italian sausage
- 8 oz ground chuck
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- S&P
Casserole
- 16-20 meatballs
- 3 cups Marinara Sauce*
- 4 bakery Italian or french rolls or french bread loaf
- 4 oz cream cheese
- 4 oz Italian cheese blend with Parmesan Mozzerella & Romano
- 2 oz mayo
- dash of garlic bread spice mix [Johnny Garlic’s]
- finely grated Parmesan cheese
Instructions
Meatballs**
- Combine ingredients and shape into large meatballs, about 1” in diameter.
- Place meatballs on a sprayed rack on a baking sheet lined with foil.
- Bake in a 350 degree oven for 20 minutes. Makes 28 meatballs
Casserole**
- While meatballs are baking, prepare the bread. Slice rolls in half or slice loaf into 8 1” thick slices.
- Combine cream cheese with mayo and garlic spice mix.
- Spread the cheese mixture on one side of the cut rolls/ bread. Put the roll bottoms or half of the french bread slices into a casserole dish. Set roll tops or one half of the slices of french bread aside for toasting right before serving.
- Sprinkle the roll bottoms or french bread slices with 1/2 of the Italian blend cheese.
- Top bread with 4-5 meatballs and pour Marinara Sauce over all.
- Top casserole with remaining Italian cheese blend and bake at 350 until bubbly, about 30 minutes.
- Top remaining bread slices with finely grated Parmesan and serve with the casserole.
Notes
* I like to enhance the flavor of store bought Marinara sauce by throwing it in the crockpot for 3-4 hours on low and adding some Italian seasoning and garlic powder.
**to make this even easier, use prepared frozen meatballs, and skip the slow cooking of the marinara sauce and use the sauce directly from the jar