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Meatball Sub Casserole

Meatball Sub Casserole Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef, 80/20
  • ½ cup Italian-style breadcrumbs
  • 1 large egg
  • ¼ cup grated Parmesan cheese, plus more for topping
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • 1 jar (24 oz) marinara sauce
  • 2 cups shredded low-moisture mozzarella, divided
  • 4 sub or hoagie rolls, cut into 1-inch cubes
  • 3 tbsp melted unsalted butter
  • 1 tsp garlic powder
  • 2 tbsp chopped fresh parsley, for garnish

Method
 

  1. Preheat oven to 375°F (190°C). Mix beef, breadcrumbs, egg, ¼ cup Parmesan, garlic, oregano, salt, and pepper. Roll into 16 meatballs and brown in olive oil over medium-high heat, 5 to 6 minutes, turning to color all sides.
  2. Spread 1 cup marinara in a 9x13 dish. Add meatballs and cover with remaining sauce. Top with 1 cup mozzarella and half the extra Parmesan.
  3. Toss bread cubes with melted butter and garlic powder until coated, then scatter over the casserole. Finish with remaining 1 cup mozzarella and remaining Parmesan.
  4. Bake 20 to 25 minutes until bubbly and bread is golden, tenting with foil if browning too soon.
  5. Let stand 5 minutes, then scoop onto plates. Garnish with parsley and serve hot.

Notes

If you have the time, let the assembled casserole rest at room temperature for 15 minutes before baking so the bread can soak up some of the butter and the sauce flavors meld a bit. The dish can be assembled without the bread topping up to a day in advance; just add the bread and final cheese right before it goes into the oven.