Recipes › Main Course › Creamy Meatball Sub Casserole Recipe

Creamy Meatball Sub Casserole Recipe

Recipe by Pedro M. A. Neves

This creamy meatball sub casserole brings the beloved flavors of an Italian submarine sandwich into an easy, baked one-dish meal. Tender homemade meatballs nestle in a rich tomato and cream sauce with melted provolone and mozzarella, all layered with crusty bread cubes for a comforting, restaurant-quality dinner that feeds a crowd.

Ingredients

• 500g ground beef
• 100g ground pork
• 60ml whole milk
• 40g Italian breadcrumbs
• 1 large egg
• 45g grated Parmigiano-Reggiano
• 4 cloves garlic, minced
• 5ml salt
• 2ml black pepper
• 400g canned San Marzano tomatoes
• 250ml heavy cream
• 30ml olive oil
• 200g provolone cheese, sliced
• 200g fresh mozzarella, torn
• 400g Italian sub roll, cubed
• 15ml balsamic vinegar
• 10g fresh basil
• 5g dried oregano

Instructions

1. Combine ground beef, ground pork, milk, breadcrumbs, egg, Parmigiano-Reggiano, half the minced garlic, 2.5ml salt, and 1ml black pepper in a large bowl. Mix gently until just combined without overworking. Form into 24 meatballs (approximately 35g each).

2. Heat 15ml olive oil in a large skillet over medium-high heat. Working in batches, brown meatballs on all sides until golden (approximately 3 minutes per side). Transfer to a plate. Do not cook through.

3. In the same skillet, add remaining 15ml olive oil and remaining minced garlic. Sauté for 30 seconds until fragrant. Add canned tomatoes with juice, breaking them up with a wooden spoon.

4. Stir in balsamic vinegar, dried oregano, remaining 2.5ml salt, and remaining 1ml black pepper. Simmer for 5 minutes. Pour in heavy cream and stir until smooth. Return meatballs to skillet and simmer for 8 minutes.

5. Preheat oven to 190°C (375°F). Spread bread cubes in a 9x13 inch (23x33cm) baking dish in a single layer. Pour meatball mixture with sauce over bread cubes, ensuring even distribution.

6. Layer provolone slices evenly over the casserole. Scatter torn mozzarella over the provolone. Bake uncovered for 20 minutes until cheese is melted and bubbly.

7. Remove from oven and let rest for 5 minutes. Tear fresh basil leaves and scatter over the surface before serving.

Substitutions

• Use ground turkey (500g) for a leaner option; reduce milk to 45ml and add 15ml water to mixture
• Substitute heavy cream with half-and-half or crème fraîche for a lighter version
• Use ciabatta or focaccia bread cubes instead of sub roll for different texture
• Replace provolone with smoked gouda or fontina for alternative cheese flavor

Tips

• Do not brown meatballs completely; they will finish cooking in the oven
• Tear mozzarella rather than slice it for better melting and even distribution
• Assemble the casserole up to 4 hours ahead; refrigerate covered and add 10 minutes to baking time if cold
• For crispier bread, toast cubes at 175°C for 8 minutes before assembling

The meatball sub, or Italian hero sandwich, originated in Italian-American communities and became iconic in the mid-20th century. This casserole adaptation honors the traditional combination while drawing from the Italian tradition of baked pasta dishes, creating a modern comfort food that bridges old-world Italian flavors with American home cooking.

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