Meatball Sub Casserole
Servings Prep Time
6servings 30minutes
Cook Time
Servings Prep Time
6servings 30minutes
Cook Time
For the meatballs
  • 1lb (500 g) lean ground beef
  • 1/4cup (60 mL) bread crumbs
  • 1/2tsp (2 mL) each garlic powder and minced onion
  • 1/4tsp (1 mL) each ground ginger and black pepper
  • 1 egg
For the casserole
  • 1can (680 mL) tomato sauce
  • 3 large submarine buns, sliced in half horizontally
  • 1pkg (250 g) plain cream cheese, softened(or use garlic & herb cream cheese and omit mixing in the herbs)
  • 1/2tsp (2 mL) each garlic powder, basil leaves and oregano leaves
  • 1/2 cup (125 mL) shredded mozzarella cheese
  1. Preheat oven to 350°F (180°C).
  2. Make meatballs by combining all ingredients until mixture looks uniform. Roll into 1-inch (2.5 cm) balls and place on a parchment lined baking sheet. Bake in preheated oven for 15 minutes or until the internal temperature reaches 160°F (71°C).
  3. Meanwhile, spread a small amount of tomato sauce onto the bottom of a 9×13-in (22×33 cm) casserole dish. This is to prevent the buns from sticking to the bottom of the pan.
  4. Next, mix the cream cheese with the garlic, basil and oregano. Spread onto the submarine buns and place in the casserole dish, fitting them side by side (cut in smaller pieces to fit if needed).
  5. Once the meatballs are cooked, place in a large bowl and toss them with the tomato sauce. Distribute the mixture evenly over the sub buns. Sprinkle with cheese and place in preheated oven for 25 minutes. Broil for another 3-5 minutes, just until cheese is bubbly.

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