Description

Craving the bold, cheesy flavors of a meatball sub but want a quick, shareable dish for the whole family? The Meatball Submarine Casserole is your answer! This recipe transforms frozen Italian meatballs, garlicky sourdough bread, and rich pasta sauce into a bubbly, cheesy casserole topped with mozzarella and Parmesan

Ingredients

To make Meatball Submarine Casserole for 4 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:

Frozen Fully Cooked Italian Meatballs (1 package, 12 oz): Convenient, savory protein that’s the star of the dish.
Sourdough Bread (4 slices): Adds a tangy, chewy base with a toasted crunch.
Olive Oil (1½ tsp): Enhances the bread’s flavor and helps it toast.
Garlic Clove (1, halved): Infuses the bread with subtle, aromatic flavor.
Pasta Sauce with Mushrooms (1½ cups): Brings rich, savory depth to the casserole.
Shredded Part-Skim Mozzarella Cheese (½ cup, divided): Adds gooey, melty texture.
Grated Parmesan Cheese (½ cup, divided): Provides nutty, salty flavor.

Substitutions and Variations:

Meatballs: Swap with homemade meatballs, turkey meatballs, or plant-based meatballs for a vegetarian option.
Bread: Use Italian bread, French bread, or gluten-free bread for a different texture or dietary need.
Pasta Sauce: Try marinara, spicy arrabbiata, or a meaty pasta sauce without mushrooms.
Cheese: Replace mozzarella with provolone or cheddar, and Parmesan with Pecorino Romano or a dairy-free alternative.
Add-Ons: Stir in sautéed bell peppers, onions, or spinach for extra veggies, or sprinkle red pepper flakes for a spicy kick.
Low-Carb: Swap bread for zucchini slices or cauliflower florets for a lighter base.

Why These Ingredients Matter: The meatballs provide protein, while the cheeses add calcium and richness. The bread and sauce offer carbs and savory flavor, making this a balanced, indulgent meal that’s perfect for satisfying comfort food cravings.

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Instructions

Step 1: Prep the Meatballs

Preheat your broiler to high.
Place 1 package (12 oz) frozen fully cooked Italian meatballs in a microwave-safe dish.
Microwave on high, covered, for 4-6 minutes until heated through.

Tip: Stir halfway through microwaving to ensure even heating, and drain any excess liquid.

Step 2: Toast the Bread

Place 4 slices sourdough bread on an ungreased baking sheet.
Brush one side of each slice with 1½ tsp olive oil (total).
Broil 4-6 inches from the heat for 1-2 minutes until golden brown.
Rub the toasted side of each slice with the cut side of 1 halved garlic clove; discard the garlic.
Tear the bread into bite-sized pieces and transfer to a greased 11×7-inch baking dish.

Tip: Watch the bread closely under the broiler to avoid burning, and tear into roughly 1-inch pieces for a rustic texture.

Step 3: Preheat Oven

Reduce the oven setting to 350°F.

Tip: Adjust the oven temperature right after broiling to streamline cooking.

Step 4: Assemble the Casserole

In a large bowl, combine the heated meatballs with 1½ cups pasta sauce with mushrooms, ¼ cup shredded part-skim mozzarella cheese, and ¼ cup grated Parmesan cheese.
Toss gently to coat the meatballs evenly.
Pour the meatball mixture over the bread pieces in the baking dish.
Sprinkle the remaining ¼ cup mozzarella and ¼ cup Parmesan cheese evenly over the top.

Tip: Spread the meatballs and sauce evenly to ensure every bite has bread, sauce, and cheese.

Step 5: Bake and Serve

Bake, uncovered, at 350°F for 15-18 minutes until the cheeses are melted and bubbly.
Serve hot directly from the baking dish.

Tip: Let the casserole rest for 2-3 minutes before serving to make scooping easier