Meatball Sub Casserole Recipe

Reviewed on Sep. 05, 2009 by kightlis

If you are hesitant about making this recipe, stop NOW and make this dish TODAY!!! I completely agree with previous comment...the meatballs themselves are wonderful and the whole dish together? WOW! Breads that are more "crumby" seem to do better than ones that are more moist in this recipe. YUM!!!

Reviewed on Aug. 25, 2009 by MariaLoon

I know I said I was going to wait until my step-son came to visit before I made this, but I just couldn't resist. It was INCREDIBLE! I only had a 24 oz jar of sauce to use, but it worked fine... I also started with parmesan garlic bread... added green onion, two heaping table spoons of minced garlic and one small can of finely chopped black olives to the sauce. I also used frozen meatballs instead of making my own this time. I was wondering if ricotta could be used instead of cream cheese and mayo for the spread? We love the spread as it is, but just wondering for a variation to the recipe if it would also work. Thank you SO much for sharing this! This will be made many times over through the years ;)

Reviewed on Aug. 24, 2009 by MariaLoon

I have not tried this recipe....yet! But my stepson loves meatball subs and I will make this for him the next time he visits us!  

Reviewed on Apr. 13, 2009 by Shelise

This recipe makes the BEST meatballs! I use the meatball part of the recipe for lots of other things. I also double the whole recipe, freeze each layer separately in bags: Bread, cream cheese mixture, cheese, meatballs and sauce and assemble in a casserole pan the day we want to eat it! We also really love it even more as a leftover!

Reviewed on Jan. 30, 2009 by gwhillikers

Love this recipe, as did my men! Nice break from the usual pasta casserole. I also mixed 1lb ground beef w/1lb sausage. The only other thing I did different was instead of mixing the meatballs with the sauce, I placed them on top of the bread and then poured the sauce over all. That way the meatballs were evenly distributed. This is a definite keeper ;)

Reviewed on Jan. 28, 2009 by paige6060@embarqmail.com

This was good and simple to make, leftovers tasted even better!!! I cheated and bought frozen meatballs.I will make this recipe again.

Reviewed on Oct. 27, 2008 by pinksuitcases

Man alive was this delicious! I worried about adding water to the spaghetti sauce, but it worked fine and didn't make the bread soggy or anything. I also doubled the meatball part of the recipe, just so there would be more of them in the casserole, but making it as written gives you enough really. I used one pound of ground beef and one pound of sausage for the meatballs also. You HAVE to try this one!

Reviewed on Mar. 09, 2008 by speckford

This casserole was delicious!! I thought the bread would get really soggy, but it didn't and was just as good, if not better, warmed up the next day. I substituted ground turkey for the ground beef, as well as light cream cheese and light mayo. I would have maybe cut down a bit on the cream cheese mixture as I found it a little bit too rich of a flavor, but that's personal opinion. Excellent dish!