Meatball Sub Casserole Bake (Print View)

Oven-baked meatballs and marinara layered with cheese and bread for a satisfying, family-style main dish.

# Components:

→ For the Meatballs

01 - 1 lb ground beef
02 - 0.5 lb Italian sausage, casing removed
03 - 0.5 cup breadcrumbs
04 - 0.25 cup grated Parmesan cheese
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 0.25 cup fresh parsley, chopped
08 - 1 tsp dried oregano
09 - 0.5 tsp salt
10 - 0.5 tsp black pepper

→ For the Casserole

11 - 1 loaf Italian or French bread, sliced into 1-inch pieces (about 12 oz)
12 - 2 cups marinara sauce
13 - 2 cups shredded mozzarella cheese
14 - 0.5 cup grated Parmesan cheese
15 - 2 tbsp unsalted butter, melted
16 - 0.5 tsp garlic powder
17 - 0.25 cup fresh basil or parsley, chopped (for garnish)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - In a large bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix until just combined. Shape mixture into 1 to 1.5-inch meatballs.
03 - Arrange meatballs on a lined baking sheet and bake for 15 minutes, or until browned but not fully cooked through. Remove from oven.
04 - While meatballs bake, arrange bread slices in a single layer in the prepared baking dish. Brush with melted butter and sprinkle with garlic powder. Bake for 5-7 minutes, until lightly toasted.
05 - Spoon half of the marinara sauce over the toasted bread. Nestle the baked meatballs over the sauce. Pour remaining sauce over the meatballs.
06 - Sprinkle shredded mozzarella and grated Parmesan cheese evenly on top.
07 - Bake uncovered for 20-25 minutes, until cheese is bubbly and meatballs are cooked through.
08 - Let cool for 5 minutes. Garnish with fresh basil or parsley before serving.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses simple ingredients most home cooks already have
  • Perfect make ahead option for meal planning
  • Feeds a crowd with minimal effort
  • Combines the best parts of a meatball sub in fork friendly form
02 -
  • Can be assembled up to 24 hours in advance and baked when needed
  • Excellent source of protein with 28g per serving
  • Freezes beautifully for up to 3 months when properly wrapped
03 -
  • Always partially bake meatballs before adding to the casserole this ensures they're cooked through without overcooking the rest of the dish
  • Toasting the bread before adding sauce creates a barrier that prevents sogginess
  • Let the casserole rest 5 minutes before serving for easier portioning and better texture
  • Use freshly shredded cheese rather than pre shredded for superior melting quality
  • For extra flavor consider adding a layer of sautéed bell peppers and onions between the bread and meatballs

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