Oh my gosh, you have to try this Meatball Sub Casserole! It’s my go-to weeknight lifesaver when I want that cozy sub shop flavor without all the fuss. Picture this: juicy homemade meatballs smothered in marinara, topped with toasty hoagie rolls and melted mozzarella, all baked together in one glorious dish. My kids go absolutely wild for it, and honestly? So do I.
This recipe takes me right back to those crazy-busy soccer practice nights when my mom would whip this up. The whole house would smell like an Italian restaurant by the time we got home. Now I make it for my own family at least twice a month, it’s that good and that easy. Trust me, once you try this casserole version of a classic meatball sub, you’ll never want to make them any other way!
Ingredients for Meatball Sub Casserole
Okay, let’s gather everything you’ll need to make this glorious meatball sub casserole come to life. I’m a stickler for a few key ingredients that make all the difference trust me, it’s worth hunting down the good stuff!
For the meatballs (the stars of the show!):
- 1 lb lean ground beef (85/15 blend is my sweet spot, enough fat for flavor but not too greasy)
- 1/2 cup breadcrumbs (I like Italian-style for extra flavor, but plain works too)
- 1 large egg (room temperature blends better, just leave it out while prepping other ingredients)
- 1/4 cup grated Parmesan cheese (freshly grated if you can, the pre-shredded stuff doesn’t melt the same)
For the seasoning (this is where the magic happens):
- 1 tsp garlic powder (not garlic salt!)
- 1 tsp Italian seasoning (my secret? I rub it between my palms first to wake up the herbs)
- 1/2 tsp salt (kosher salt blends best)
- 1/4 tsp black pepper (freshly cracked if you’ve got it)
For assembly (the fun part!):
- 2 cups marinara sauce (your favorite jarred brand or homemade, I won’t judge!)
- 4 hoagie rolls (about 6 inches each, sliced 1/2 inch thick, day-old bread works great here)
- 2 cups shredded mozzarella (whole milk melts so much better than part-skim)
How to Make Meatball Sub Casserole
Alright, let’s get cooking! This meatball sub casserole comes together so easily, I’ll walk you through each step like we’re standing side by side in my kitchen. Just wait until you smell this baking, it’s pure comfort food heaven!
Preparing the Meatballs
First things first, preheat that oven to 375°F (190°C). While it’s heating up, let’s make those gorgeous meatballs. Grab your biggest mixing bowl and add the ground beef, breadcrumbs, egg, Parmesan, and all those yummy seasonings. Now roll up your sleeves and get in there with your hands, yes, really! The key is mixing just until everything combines. Overworking makes tough meatballs, and we want tender little flavor bombs.
For perfect bite-sized meatballs, I scoop about 1 tablespoon of mixture per ball. Lightly roll them between your palms, don’t pack them too tight! They’ll shrink a bit while baking, so I make mine slightly bigger than the finished size I want. Pro tip: Damp hands keep the meat from sticking as you roll.
Assembling the Casserole
Now for the fun part! Take your 9×13 baking dish and arrange those beautiful meatballs in a single layer with a little space between each one. Pour your marinara sauce over them. I like to wiggle the dish a bit to help the sauce settle around the meatballs evenly.
Next comes the bread! Arrange your hoagie slices over the saucy meatballs like little edible roof shingles. Don’t worry about perfect coverage; some gaps let the cheese ooze down beautifully. Finally, shower that mozzarella over everything like you’re making it snow in your baking dish. More cheese is always better in my book!
Baking and Serving
Pop that gorgeous casserole in the oven and let it bake for about 25 minutes. You’ll know it’s ready when the cheese is gloriously bubbly with golden spots and the meatballs reach 165°F inside. I always let mine rest for 5 minutes after baking it keeps the juices in the meatballs instead of all over your plate.
Serve it up with a big green salad and watch everyone’s faces light up. The best part? No messy hands from a drippy sub, just forkfuls of meatball sub perfection!
Why You’ll Love This Meatball Sub Casserole
Oh, where do I even begin? This meatball sub casserole has stolen my heart (and my family’s stomachs) for so many reasons. Let me count the ways:
- Weeknight superhero: From fridge to table in under 30 minutes, perfect for those “what’s for dinner?!” panic moments
- Kid-approved magic: My picky eaters actually beg for seconds (and thirds!) of this cheesy, meaty goodness
- Endless customization: Add pepperoni, swap provolone for mozzarella, or kick up the heat with red pepper flakes, make it yours!
- Leftover dreams: Tastes even better the next day (if it lasts that long!) and reheats like a dream
- No-mess comfort: All the flavors of your favorite sub without the drippy, falling-apart sandwich struggle
Seriously, this casserole checks every box: easy, delicious, and guaranteed to make everyone at your table happy. What’s not to love?
Tips for the Best Meatball Sub Casserole
After making this casserole more times than I can count, I’ve picked up some game-changing tricks that take it from good to “oh my gosh, what did you DO to this?!” levels of amazing:
- Blot those beauties: After browning the meatballs (if you’re fancy like that), give them a quick pat with paper towels, which keeps excess grease from making your sauce oily.
- Toast for triumph: Lightly toast your hoagie slices before assembling it adds incredible crunch and prevents sogginess. My toaster oven is my best friend for this step!
- Fresh finish: A handful of torn basil leaves right before serving makes the flavors pop and looks gorgeous against the melted cheese.
- Cheese strategy: Reserve a handful of mozzarella to sprinkle on during the last 5 minutes of baking, you’ll get those perfect golden-brown spots everyone fights over.
Trust me, these little touches make all the difference between a good dinner and a “when are you making this again?!” situation!
Meatball Sub Casserole Variations
One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried (and loved) over the years:
- Turkey twist: Swap the beef for ground turkey, just add an extra tablespoon of olive oil to keep them juicy
- Gluten-free goodness: Use gluten-free breadcrumbs and rolls, my sister-in-law’s celiac-friendly version tastes just as amazing
- Vegan vibes: Plant-based meat and vegan mozzarella work shockingly well (add a splash of liquid smoke for that authentic flavor)
- Spice it up: Arrabbiata sauce instead of marinara gives it a delicious kick, perfect for us heat lovers!
The possibilities are endless, make it your own and have fun with it!
Serving Suggestions
This meatball sub casserole is practically begging to be served with a crisp green salad and some garlic bread for dipping. Trust me, you’ll want to sop up every last bit of that saucy goodness! For bigger gatherings, I cut it into smaller squares and serve it with roasted veggies on the side. It’s the perfect all-in-one comfort meal that somehow manages to please everyone at the table.
Storing and Reheating Meatball Sub Casserole
Leftovers? (As if!) But if you somehow manage to have some, here’s how to keep them tasting amazing. Pop any cooled leftovers in an airtight container, they’ll stay fresh in the fridge for about 3 days. When you’re ready for round two, reheat in a 350°F oven for 10-15 minutes until bubbly again. The oven works way better than the microwave, it keeps that gorgeous crispy cheese topping instead of turning it rubbery. Pro tip: sprinkle a little fresh cheese on top before reheating for that just-baked feel!
Meatball Sub Casserole Nutrition
Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each delicious serving of this casserole (based on my best estimates!). One hearty slice packs about 420 calories, with 26g of protein to keep you full and 18g of fat for that rich, satisfying flavor we all love. The carbs come in around 38g, mostly from those tasty hoagie rolls and marinara sauce.
Want to lighten it up? Try lean turkey meatballs and part-skim mozzarella, it’ll still taste amazing! Just remember, these numbers are rough estimates. Your exact counts might vary depending on brands and how generous you are with that cheese (no judgment here!).
Common Questions About Meatball Sub Casserole
I get asked about this recipe all the time. Here are the questions that pop up most often in my kitchen (and my honest answers!):
“Can I freeze this casserole?” Absolutely! I freeze leftovers all the time. Just wrap it tight in foil or plastic, then pop it in a freezer bag. It’ll keep beautifully for up to 3 months. When you’re ready to eat, thaw overnight in the fridge, then reheat at 350°F until bubbly again. The bread gets a bit softer, but the flavors are still amazing!
“What can I use instead of hoagie rolls?” No hoagies? No problem! A crusty baguette works wonderfully, just slice it about 1/2 inch thick. Ciabatta is another favorite swap in my house. Really, any sturdy bread that can hold up to the sauce will do the trick.
“How do I keep the bread from getting soggy?” My secret weapon? Lightly toast those bread slices before assembling! Just 2-3 minutes in the toaster or oven gives them a protective crispness that stands up to the saucy goodness. Game changer!
Did you make this? I’d love to hear how it turned out! Snap a photo and tag me. Nothing makes me happier than seeing your versions of this family favorite. Visit Family Tastes for more delicious recipes.
“Meatball Sub Casserole With This 30-Minute Recipe Will Steal Hearts”
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty and comforting dish that combines the flavors of a classic meatball sub in an easy-to-make casserole.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups marinara sauce
- 4 hoagie rolls, sliced
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°F.
- Mix ground beef, breadcrumbs, egg, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper in a bowl.
- Form into meatballs and place in a baking dish.
- Pour marinara sauce over the meatballs.
- Arrange sliced hoagie rolls on top.
- Sprinkle with mozzarella cheese.
- Bake for 25 minutes or until cheese melts and meatballs are cooked through.
Notes
- Use lean ground beef for less grease.
- Add red pepper flakes for heat.
- Substitute with turkey or plant-based meat for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg