Save This meatball sub casserole transforms everyone's favorite sandwich into a crowd-pleasing dinner that's perfect for busy weeknights. The combination of homemade meatballs, toasted bread, tangy marinara, and melty cheese creates a comforting dish that satisfies both kids and adults alike.
I first made this casserole for my son's football team dinner and it disappeared faster than any other dish. Now it's our go to solution whenever we're craving those classic meatball sub flavors without the mess of individual sandwiches.
Ingredients
- For the Meatballs
- Ground beef delivers rich flavor and perfect texture for classic meatballs look for 80/20 lean to fat ratio
- Italian sausage adds complexity and seasoning without extra work choose mild or hot based on preference
- Breadcrumbs help bind the mixture while keeping meatballs tender
- Grated Parmesan cheese brings umami depth and saltiness
- Large egg works as the essential binder for perfect texture
- Garlic cloves add aromatic punch fresh is always better than pre minced
- Fresh parsley brightens the flavor profile
- Dried oregano provides classic Italian character
- Salt enhances all other flavors
- Black pepper adds gentle heat and complexity
- For the Casserole
- Italian or French bread creates the perfect base look for a loaf with good structure
- Marinara sauce ties everything together choose a high quality jar or homemade
- Shredded mozzarella provides that stretchy melty goodness use low moisture for best results
- Grated Parmesan adds savory notes and helps create a golden top
- Unsalted butter creates rich garlicky toast base
- Garlic powder infuses the bread with flavor
- Fresh basil or parsley adds bright finishing touch
Instructions
- Prepare the Oven:
- Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish with cooking spray or a thin layer of olive oil. This temperature creates the perfect environment for developing flavor while ensuring the meatballs cook through without drying out.
- Mix the Meatballs:
- Combine ground beef, Italian sausage, breadcrumbs, Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, and pepper in a large bowl. Use clean hands to gently mix until just combined, being careful not to overwork the meat which would result in tough meatballs. The mixture should hold together but still feel somewhat loose and tender.
- Form the Meatballs:
- Shape the meat mixture into uniform meatballs about 1 to 1.5 inches in diameter. You should get approximately 20 to 24 meatballs. Rolling them between your palms creates the smoothest shape, but avoid compressing the meat too firmly. A light touch ensures tender results.
- Partially Bake Meatballs:
- Arrange the formed meatballs on a lined baking sheet, leaving a small gap between each one to ensure even browning. Bake for 15 minutes until they develop a nice brown exterior but remain slightly underdone inside. This partial cooking method prevents overcooking when they finish in the casserole.
- Toast the Bread Base:
- While the meatballs are baking, arrange your bread slices in a single layer covering the bottom of your prepared baking dish. Mix the melted butter with garlic powder and brush this mixture generously over each piece. Bake for 5 to 7 minutes until the bread becomes lightly golden and fragrant. This creates a flavorful foundation that won't get soggy under the sauce.
- Assemble the Layers:
- Spread half of your marinara sauce evenly over the toasted bread slices, creating a saucy bed. Carefully nestle your partially baked meatballs into this sauce layer, spacing them evenly throughout the dish. Pour the remaining marinara sauce over the meatballs, ensuring they're well coated but not completely submerged.
- Add the Cheese Layer:
- Generously sprinkle the shredded mozzarella over the entire dish, making sure to cover both the meatballs and any exposed sauce. Follow with an even layer of grated Parmesan cheese, which will create a beautiful golden crust as it bakes. The combination of cheeses provides both melt and flavor.
- Bake to Perfection:
- Place the assembled casserole in your preheated oven and bake uncovered for 20 to 25 minutes. Look for bubbling sauce around the edges, fully melted cheese with light golden spots, and meatballs that are cooked through to 165°F when tested with a meat thermometer.
- Rest and Garnish:
- Allow the finished casserole to rest for 5 minutes after removing from the oven. This brief resting period allows the cheese to set slightly and makes serving easier. Just before bringing to the table, sprinkle generously with freshly chopped basil or parsley for a pop of color and fresh flavor.
Save The combination of beef and Italian sausage is truly what makes these meatballs exceptional. I discovered this blend after years of meatball experimentation, and it provides the perfect balance of flavor and moisture. My Italian grandmother would probably be scandalized that I'm turning her sacred meatball recipe into a casserole, but even she couldn't resist going back for seconds when I served this at our last family gathering.
Make Ahead Options
This casserole is perfect for meal prep and planning ahead. You can approach make ahead preparation in several ways depending on your schedule. For the most convenient option, assemble the entire casserole up to the point of final baking, cover tightly with plastic wrap and refrigerate for up to 24 hours. When ready to serve, remove from the refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding about 5 to 10 minutes to the cooking time. Alternatively, you can prepare just the meatballs in advance, refrigerate them for up to 2 days or freeze for up to 3 months, then thaw and continue with the recipe when you're ready to assemble the full casserole.
Ingredient Substitutions
Creating this casserole can be flexible based on what you have available or dietary preferences. For a lighter version, substitute ground turkey or chicken for the beef and Italian sausage, though you may want to add an extra tablespoon of olive oil to compensate for the lower fat content. Gluten free bread and breadcrumbs work perfectly for those with wheat sensitivities. Plant based ground meat alternatives can replace the animal proteins for a vegetarian version, though you'll want to add extra seasoning since these products often need flavor enhancement. If you don't have Italian bread, any sturdy bread will work including sourdough, ciabatta, or even hamburger buns in a pinch. For the cheese, provolone makes an excellent substitute for mozzarella, offering a slightly sharper flavor profile that complements the meatballs beautifully.
Serving Suggestions
This hearty casserole shines as the star of your meal but pairs wonderfully with lighter sides to create a balanced dinner. A crisp green salad with a simple vinaigrette cuts through the richness perfectly. Steamed or roasted vegetables like broccoli, green beans, or asparagus add color and nutrition to the plate. For a more substantial meal, consider serving with garlic bread for true carb lovers, though the casserole itself already contains bread elements. If serving for a gathering, set out small bowls of extra warmed marinara sauce, crushed red pepper flakes, and additional grated Parmesan to allow guests to customize their portions. A medium bodied red wine like Chianti or Sangiovese makes the perfect beverage pairing, while sparkling water with lemon complements the meal for non alcohol drinkers.
Storage and Reheating
Proper storage ensures this casserole remains delicious for days after preparation. Leftovers should be cooled completely before covering and refrigerating, where they'll keep well for up to 3 days. For best results when reheating, cover individual portions with a damp paper towel and microwave on medium power for 2 to 3 minutes, checking halfway through. This gentle reheating prevents the cheese from becoming rubbery and the meatballs from toughening. For larger portions, cover the baking dish with foil and reheat in a 325°F oven for about 20 minutes until warmed through. To revive the texture of the bread layer, remove the foil for the final 5 minutes of reheating. If you notice the casserole seems dry when reheating, add a tablespoon or two of extra marinara sauce before heating.
Save This meatball sub casserole is a family favorite for a reason, offering all the comfort of a classic sandwich without the fuss. It's perfect for weeknight dinners and guaranteed to be a hit with everyone at the table.
Recipe FAQ
- → Can I use a different type of meat?
Yes, you can substitute turkey or chicken for beef and sausage to create a lighter dish with the same delicious texture.
- → How do I make this gluten-free?
Swap regular bread and breadcrumbs with certified gluten-free alternatives for an easy gluten-free version.
- → What bread works best for this dish?
Italian or French bread holds up well in baking and provides a sturdy, flavorful base for the casserole.
- → Can I prepare this ahead of time?
Assemble the casserole a few hours in advance, refrigerate, and bake just before serving for best freshness.
- → What are good serving suggestions?
Pair with a crisp green salad or steamed vegetables and enjoy with a medium-bodied red wine like Chianti.