Get the Recipe: Meatball Sub Casserole
Meatballs combine with marinara sauce, provolone cheese and garlic bread in this deconstructed meatball sub casserole.
Ingredients
- 22 oz (660 ml) jarred marinara sauce, such as Rao's
- 5 slices provolone cheese, or mozzarella
- 1/2 baguette, sliced diagonally into 5 slices
- 8 fresh basil leaves, or 1 teaspoon dried basil, plus more for garnish
- 2 Tablespoons Parmesan cheese, for topping, plus more for garnish
For the garlic bread:
- 1/4 cup salted butter, softened
- 2 cloves garlic, minced
For the meatballs:
- 2 cups day-old bread, crusts removed and cut into 1/2-inch pieces
- 1 cup milk or buttermilk
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1 Tablespoon tomato paste
- 1 large egg
- 1/4 cup Parmesan cheese, grated
- Salt and freshly ground pepper
Instructions
For the garlic bread:
- Tip! You can use store-bought garlic bread if you like. Simply cook according to the package instructions before using in the casserole, to avoid soggy bread.
- Preheat the oven to 425F (non-convection/not fan-assisted).
- Stir together the butter and garlic in a small bowl, then spread onto the slices of baguette. Place onto a baking sheet and bake in the preheated oven until lightly golden, about 8-10 minutes. Remove from the oven and use immediately or store at room temperature in an airtight container once cooled, if making ahead.
For the meatballs:
- Tip! You can make your own meatballs or use grocery store-made or frozen meatballs. Cook according to package instructions.
- Increase the oven temperature to 450F (non-convection/not fan-assisted).
- Add the cubed bread and the milk to a large bowl. Stir together, then let stand to soak while you continue with the recipe.
- Combine the remaining meatball ingredients in a large bowl. Using your hands, squeeze any excess moisture from the bread, enough so it is not dripping but is still moistened. Add the bread to the bowl with the meat mixture. Fold the bread into the meat.
- For the meat mixture into meatballs about the size of golf balls and place onto a foil-lined baking sheet.
- Bake the meatballs until browned and cooked through, about 20-25 minutes. Remove from the oven and use immediately or refrigerate for up to 2 days.
For assembling the casserole:
- Reduce the oven temperature to 400F (non-convection/not fan-assisted).
- Add about 2/3 of the marinara sauce to a cast-iron skillet, oven-safe skillet or shallow baking dish.
- Place the cooked meatballs into the marinara sauce. Place into the oven until the sauce is bubbly and the meatballs are warmed through, about 15 minutes (though maybe a bit longer if the meatballs have been made ahead and refrigerated).
- Remove the skillet from the oven. Scatter the fresh basil leaves around the meatballs. Fold the provolone pieces in half and tuck into the sauce beside the meatballs, with the opening of the fold up. Place a piece of garlic bread into the fold of the cheese. Top with some grated Parmesan cheese.
- Return the skillet to the oven until the cheese is melted, about 10-15 minutes.
- Serve garnished with additional Parmesan cheese and chopped fresh basil.
Notes
Nutritional information assumes the meatballs were made per the recipe above.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos that you might find helpful.
Tips!
- You can make your own marinara sauce from your favourite recipe if you prefer.
- You can use store-bought meatballs if you like. Simply cook per the package instructions.
- You can use store-bought garlic bread if you like, but be sure to cook/toast it in the oven before using it in the casserole, to prevent it from becoming soggy in the sauce.
- You can use the other half of the baguette for the bread needed for the meatballs.
Serving: 1serving, Calories: 697kcal, Carbohydrates: 30g, Protein: 37g, Fat: 48g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 187mg, Sodium: 1519mg, Potassium: 1028mg, Fiber: 3g, Sugar: 11g, Vitamin A: 1581IU, Vitamin C: 14mg, Calcium: 446mg, Iron: 5mg
Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!
