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Italian Meatball Sandwich Casserole
SUBMITTED BY:
MARBALET
PHOTO BY:
WANDA
"All the ingredients for a meatball sandwich are here, just assembled in a different manner. This recipe is always a hit at our house. We NEVER have any leftovers, it is so good!"
RECIPE RATING:
Read Reviews
(385)
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PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/3 cup chopped green onions
1/4 cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 (1 pound) loaf Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
3 cups spaghetti sauce
1 cup water
2 cloves garlic, minced
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DIRECTIONS
Preheat oven to 400 degrees F (205 degrees C).
Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).
Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.
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REVIEWS
Reviewed on Jan. 8, 2007 by
Train
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Train
Jan. 8, 2007
I know some hate when others post reviews that tell all about what they did differently, but I figure...hey, many people have made this & found it to be great....so why not tell what I did...maybe it will inspire you!!! 1.) I made my meatballs out of ground chicken! They only need 15 mins. at 400..just be sure to lightly spray your sheet with cooking spray! I also combined the minced garlic in with my chickenballs.... 2.) As another reviewer suggested...I omitted the mayo & replaced it with ricotta...did I mention that the ricotta/cream cheese mixture was good enough to spread on my body?!?! 3.)Probably the biggest change I made was how I used the bread....I bought the roundish italian loaf, did my best Subway sandwhich artist impression, and removed the top portion. I then removed most (but not all) the fluffy bread guts to make a bowl (and tossed the guts). I smeared the cream/ricotta cheese mixture on the bottom & sides of the bowl, and added some to the underside of the breadbowl lid. (This way b/c I thought spreading each breadcube with the mixture sounded too time consuming...and half the breadcubes prolly would of ended up popped in my mouth!!!) I then layered the cheese & chicken balls, baked 25 minutes WITHOUT the breadbowl lid, and about 5-10 with the breadbowl lid in place...to serve, just slice....my "boys" (my fiance & his best friend) raved over this for at least an hour....and they are food snobs!!!!
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64 users found this review helpful
I know some hate when others post reviews that tell all about what they did differently, but I...
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Reviewed on Nov. 9, 2003 by SARAH FROM IOWA
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SARAH FROM IOWA
Nov. 9, 2003
This was possibly the most amazing thing I've ever made! I put my whole loaf of bread in the pan and stuck it in the oven while it preheated to toast it because I knew I wouldn't like it if it was soggy. I bought 1 and a half pounds of fresh meatballs instead of making my own to save time and I sliced my bread into 7 slices instead of cubing it so it would be easier to fit in the pan and easier to spread the cream cheese mix over. I microwaved the cream cheese stuff for about 30 seconds to make it more spreadable. I skipped the water to avoid soggy bread but added an extra cup of spaghetti sauce since I had more than a pound of meatballs. The result was so delicious I thought about it all the next day. My bread wasn't soggy and there were enough meatballs and sauce to make every bite loaded. My boyfriend didn't like the mayonnaise taste so next time I'll use less of that but I highly recommend this recipe to anyone who enjoys meatball sandwiches.
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16 users found this review helpful
This was possibly the most amazing thing I've ever made! I put my whole loaf of bread in the...
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Reviewed on Dec. 7, 2006 by
KOALAGIRL
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KOALAGIRL
Dec. 7, 2006
With some tweaks, this was pretty darn good. I couldn't imagine mayonnaise combined with the other Italian ingredients, so I used ricotta cheese in place of the mayo. I made sure the bread was day-old and crusty so it would not get soggy. Even the next day, the bread was fine. And I didn't use any water with the spaghetti sauce, just sauce and garlic. This was a hearty, stick-to-your-ribs type casserole - perfect for cold winter nights.
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14 users found this review helpful
With some tweaks, this was pretty darn good. I couldn't imagine mayonnaise combined with the...
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Reviewed on Nov. 9, 2003 by
BaysChick
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BaysChick
Nov. 9, 2003
My casserole-hating husband liked this, but said it was too mushy. Because of time I did not read the reviews for this before I made it and I wish I had! You defiantly need to omit the water and I will toast the bread next time. I don’t think you need 1/2 cup of mayo, 1/4 cup would be plenty. Also, next time I will increase the Italian Seasonings to 1 Tablespoon. I mixed the mayo/cream cheese mixture in a plastic baggie and then cut the corner of the baggie so I could pipe on the mixture. I made the meatballs according to my recipe; meat, fresh garlic and equal parts Italian bread crumbs and Parmesan cheese. All and all, this was yummy and a nice change of pace for my family!
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14 users found this review helpful
My casserole-hating husband liked this, but said it was too mushy. Because of time I did not...
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Reviewed on Nov. 6, 2003 by Amy
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Amy
Nov. 6, 2003
I have made this several times with varying degrees of success. However, I think I've tweaked it to our liking by being skimpy with the sauce and skipping the extra water and garlic. I've used all kinds of bread, French works well, too and heat and serve bread sticks slice into bite sized pieces nicely. The meatballs are good, and I'm not always crazy about meatballs. But the cream cheese mixture is what makes this so yummy! This is an excellent recipe!
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12 users found this review helpful
I have made this several times with varying degrees of success. However, I think I've tweaked...
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Reviewed on Nov. 9, 2003 by Annlynn
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Annlynn
Nov. 9, 2003
This is absolutely delicious!! So different from most casseroles made with pasta or rice. My family said it was even better than the meatball sandwiches ordered in restaurants. As for complaints about the bread becoming soggy and the casserole turning out like mush -- read the directions and follow them exactly. It says to spread the cream cheese mixture over each bread cube. Be sure to do this and cover the bread cubes completely because it prevents the tomato sauce mixture from soaking into the bread and making it soggy. I recommend this recipe highly and it has become one of our favorites!
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11 users found this review helpful
This is absolutely delicious!! So different from most casseroles made with pasta or rice. My...
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Reviewed on Nov. 9, 2003 by TGLETO
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TGLETO
Nov. 9, 2003
This was a hit with my son and husband. After redading other reviews I decided to use garlic bread (Texas Toast or Pepperidge Farm) instead of Italian bread. I toasted it first in the oven and then cubed it. Tossed it with the mayonaise and creamed Cheese mixture. Also made my own meatballs by adding egg and some extra spices. It really turned out delicious! Thanks, Holly
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11 users found this review helpful
This was a hit with my son and husband. After redading other reviews I decided to use garlic...
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Reviewed on Nov. 9, 2003 by EEMERSON
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EEMERSON
Nov. 9, 2003
This was delicious. I toasted the bread, reduced the mayo to a little over 1/4 cup, and reduced the water to 1/2 cup. It wasn't soggy at all.
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10 users found this review helpful
This was delicious. I toasted the bread, reduced the mayo to a little over 1/4 cup, and...
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Reviewed on Nov. 6, 2003 by MOMMALY
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MOMMALY
Nov. 6, 2003
I read all the reviews and decided to follow everyone's advice. I used frozen meatballs, didn't use any water or mayo, and I toasted the bread first. I then layered the slices of toast, spread with cream cheese, then cubed by hand. My husband and sons absolutely loved it! We had leftovers which my teenage son has been eating as an after-school snack. I'm sure I'll make again.
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9 users found this review helpful
I read all the reviews and decided to follow everyone's advice. I used frozen meatballs,...
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Reviewed on May 29, 2006 by rachael
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rachael
May 29, 2006
This recipe was good and added some variety to the usual speghetti and meatballs. I used regular onion for the meatballs b/c I don't think green onions cook as well. Instead of cutting the bread in cubes I figured I would keep it more like a sandwhich and cut the bread in thick slices and layered the bottom of the baking dish with the slices. I got the bread good in toasted in the oven beforehand for about ten minutes. Then I placed the meatballs on the bread and poured room temp sauce on the top. I kept in the oven just long enough to melt the cheese. I think this kept the bread from getting soggy (slicing, and toasting). I also topped the whole thing with fresh minced garlic. This was really good!
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8 users found this review helpful
This recipe was good and added some variety to the usual speghetti and meatballs. I used...
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Italian Meatball Sandwich Casserole
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