Italian Meatball Sandwich Casserole is a hearty, flavor-packed dish that combines all the joys of a meatball sub—savory meatballs, zesty tomato sauce, melty cheese, and satisfying bread—into one comforting and cheesy casserole. This streamlined, one-dish meal is perfect for busy weeknights or casual family dinners, delivering indulgent flavor with minimal fuss. (100 words)
Why You’ll Love This Recipe
- Delicious mash-up of flavors: It captures everything you love about a meatball sandwich—but without the mess of handling rolls. Every bite is cheesy, saucy, and richly layered.
- Family-friendly and satisfying: With gooey cheese, tender meatballs, and warm sauce, it’s a guaranteed crowd-pleaser—kids and adults alike will go back for seconds.
- Easy to make—and to scale: Using simple ingredients and straightforward steps, this casserole is quick to prep and can easily be doubled for larger gatherings or meal prepping.
Ingredients
(Rewritten for clarity and flow)
- 1/3 cup chopped green onions
- 1/4 cup Italian seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1 pound ground beef
- 1-pound Italian bread loaf, cut into 1-inch cubes
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1 teaspoon Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 2 cups shredded mozzarella cheese, divided
- 3 cups spaghetti sauce
- 1 cup water (optional)
- 2 cloves garlic, minced
Step-by-Step: How to Make Italian Meatball Sandwich Casserole
- Preheat your oven to 400 °F (205 °C).
- In a bowl, combine green onions, Italian bread crumbs, Parmesan cheese, and ground beef. Shape the mixture into uniform 1-inch meatballs.
- Bake meatballs for 15–20 minutes until no longer pink; then reduce oven temperature to 350 °F (175 °C).
- In a 9×13-inch baking dish, spread cubed Italian bread in a single layer.
- Whip together softened cream cheese, mayonnaise, Italian seasoning, and black pepper until smooth, then spread over the bread cubes. Sprinkle 1/2 cup of mozzarella on top.
- In another bowl, mix spaghetti sauce with water (if using) and minced garlic. Gently combine in the meatballs, then pour the mixture over the bread and cheese layer.
- Top with the remaining mozzarella. Bake at 350 °F (175 °C) for approximately 30 minutes, or until the casserole is hot and bubbling throughout.
Helpful Tips
- Keep the bread crisp by evenly spreading the cream cheese mixture to create a barrier that helps maintain texture.
- Ensure even cooking by shaping your meatballs to be the same size.
- Layer thoughtfully, spreading sauce and cheese evenly to guarantee a balanced bite every time.
- Let it rest for about 5 minutes after baking—this helps the casserole set for cleaner, neater slices.
Substitutions And Variations
- Opt for ground turkey or chicken as a leaner alternative to beef.
- Save time by using pre-cooked frozen or store-bought meatballs.
- Replace cream cheese + mayo with a ricotta-parmesan blend for a tangier, lighter creamy layer.
- Add extra herbs or veggies—like spinach, red pepper flakes, or olive bits—for more layers of flavor.
- Try different breads: use French, Texas toast, or even croutons at the base for varied texture and taste.
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 4–5 days.
- Reheat in the oven to refresh cheesiness and crisp edges—avoid the microwave to preserve texture.
- Freezing is not recommended, as thawing can make the bread soggy and change the casserole’s structure.
Nutritional Information (per known serving)
- Calories: ~1046
- Total Fat: 65 g (includes 26 g saturated fat)
- Cholesterol: 153 mg
- Sodium: 1876 mg
- Total Carbohydrate: 74 g (7 g dietary fiber)
- Sugars: 15 g
- Protein: 41 g
- Calcium: 432 mg, Iron: 7 mg, Potassium: 850 mg
Serving Suggestions
- Serve with a simple green salad to add freshness and cut through richness.
- Serve alongside steamed vegetables like green beans or broccoli to round out the meal.
- Offer garlic bread or crusty breadsticks for those wanting extra dipping in the sauce—though the casserole is already hearty on its own.
Frequently Asked Questions About Italian Meatball Sandwich Casserole
(Approximately 150 words total)
Can I use frozen meatballs instead of making them fresh?
Absolutely!
How should I prepare them?
Simply heat them in the sauce briefly before assembling the casserole.
How do I stop the bread from turning mushy?
To prevent soggy texture, use slightly stale or lightly toasted bread cubes. The creamy layer—especially cream cheese—also helps create a barrier that holds structure. Letting the casserole rest a few minutes before serving also improves slice integrity.
Can I assemble ahead of time?
Yes! You can assemble the casserole and refrigerate it for up to 4 hours before baking. Just add a few extra minutes to bake time if starting from cold.
What variations work well?
Mix in veggies like diced spinach, red pepper, or olives. You could also swap the cream cheese layer with ricotta plus Parmesan for a lighter version without losing creaminess.
Conclusion
Thanks so much for bringing this Italian Meatball Sandwich Casserole into your kitchen—it’s one of my all-time favorite comfort meals, with its irresistible blend of meaty, saucy, cheesy goodness that’s so easy to throw together! I just love how effortlessly it turns a classic sandwich into a communal feast that everyone can enjoy. Wishing you delightful, satisfying cooking and heartfelt appreciation for diving into this recipe—I hope it brings warmth and flavor to your table. Happy cooking, and thanks for being part of the food-loving community!
Print
Italian Meatball Sandwich Casserole
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
This Italian Meatball Sandwich Casserole is everything you love about a meatball sub layered into a cheesy, oven-baked family meal. Quick to prep and guaranteed to satisfy!
Ingredients
1/3 cup chopped green onions
1/4 cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 lb ground beef
1 lb Italian bread, cut into 1-inch cubes
8 oz cream cheese, softened
1/2 cup mayonnaise
1 tsp Italian seasoning
1/4 tsp black pepper
2 cups shredded mozzarella cheese, divided
3 cups spaghetti sauce
1 cup water (optional)
2 cloves garlic, minced
Instructions
- Preheat your oven to 400 °F (205 °C).
- In a bowl, combine green onions, Italian bread crumbs, Parmesan cheese, and ground beef. Shape the mixture into uniform 1-inch meatballs.
- Bake meatballs for 15–20 minutes until no longer pink; then reduce oven temperature to 350 °F (175 °C).
- In a 9×13-inch baking dish, spread cubed Italian bread in a single layer.
- Whip together softened cream cheese, mayonnaise, Italian seasoning, and black pepper until smooth, then spread over the bread cubes. Sprinkle 1/2 cup of mozzarella on top.
- In another bowl, mix spaghetti sauce with water (if using) and minced garlic. Gently combine in the meatballs, then pour the mixture over the bread and cheese layer.
- Top with the remaining mozzarella. Bake at 350 °F (175 °C) for approximately 30 minutes, or until the casserole is hot and bubbling throughout.
Notes
Use toasted or day-old bread to avoid sogginess. Swap beef with turkey or chicken for a lighter option. Frozen meatballs work too!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 portion (1/6 of casserole)
- Calories: 1046
- Sugar: 15g
- Carbohydrates: 74g
- Protein: 41g