Reviewed: Nov. 22, 2009

I had a large group of people to feed (and alot of big guys who love their meat & taters meals) & chose this as it was fairly cheap & easy. YUM!!! I did make a few slight revisions after reading some other reviews on here. First, I used 1/2 beef and 1/2 Italian sausage for my meatballs (that's how we make ours around here) and they turned out very yummy. Second, I didn't add the water to my sauce. Also, I lightly toasted the Italian bread once it was cubed & it really helped to spread the cheese mixture. In place of the mayo I opted for ricotta cheese - it may have been slightly greasy with the mayo and I was afraid it would overpower the rest of the dish. Both pans were GONE at the end of dinner...sooooo good. This is for sure some filling comfort food. Thank you for sharing!! :)

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 13, 2009

Very, very good!!! I used a french bagette for the bread layer... worked wonderfully because of its density!!! And I omitted the extra water!!! Turned out GREAT... definitely a keeper!!!

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CHES408

Cooking Level: Expert

Home Town: Camden, South Carolina, USA

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Reviewed: Nov. 11, 2009

Very good!!

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RachR

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Reviewed: Oct. 16, 2009

This dish is a bit heavy for me, but my giant of a son can't get enough of it. I like fast and easy, and this dish has approx. 3 major steps to it and is not a dish that you want to make if you're in a hurry. Non the less, it still remains in my file as a favorite... especially for his birthday.

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Sandoo4

Cooking Level: Expert

Home Town: Kirkland, Illinois, USA

Living In: Marengo, Illinois, USA

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Reviewed: Oct. 13, 2009

Not bad, but not great. Had high hopes for this, I thought it was just OK. Hubby liked it more than I did, and said he would eat the leftovers. Omitted water as DH hates all things soggy, but it was still a little soggy even using toasted day-old Italian bread.

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GATOR

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

Pretty tasty and really filling. My husband really liked it but it was a lot of effort to make.

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Vanessa

Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

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Reviewed: Sep. 26, 2009

Very good, and smelled wonderful while baking. I used prepared meatballs from the grocery store.

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swimchick

Cooking Level: Intermediate

Living In: Sanibel Island, Florida, USA

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Reviewed: Sep. 22, 2009

My wife liked it but the rest of us thought the bread was soggy and nothing special. Probably will not try it again.

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Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: Sep. 17, 2009

I followed the advice of many previous reviewers and toasted the bread and left out the water, just used tomato sauce. We really liked this one and it makes a ton, so we had lots of leftovers.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 11, 2009

Good recipe, I did as others said and toasted the bread and coated all sides of it but it still came out mushy in the center, next time I might try putting the bread on top.

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DanFiero

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Reviewed: Sep. 4, 2009

we have teenagers that gobble this stuff up, made it a few times now

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Joe F

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Reviewed: Aug. 20, 2009

This was really good! My family thoroughly enjoyed it! I did take the advice of some of the previous posters and used ricotta cheese instead of the mayo. I would make this again.

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CMAURER

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Reviewed: Jun. 28, 2009

This was a very good recipe and one that I would make again. I used lowfat cottage cheese instead of mayonnaise, and pre-made organic turkey meatballs instead of ground beef.

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YMATLOSZ

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Reviewed: Jun. 1, 2009

Excellent. Just some small changes based on other reviewers. I added oregano, italian seasoning and garlic to the meatballs. I swapped ricotta cheese for the mayo and did not use the water for the sauce. I did toast the bread before hand and just spread the cheese mixture on each slice. Turned out super gooey and yummy! Thanks so much for sharing!

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VIRTUALESLIE

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Omaha, Nebraska, USA

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Reviewed: May 19, 2009

I was NOT going to cut that loaf of bread into cubes, what a waste of time, so I didn't. I just layed the slices down in the pan and then spread the cream cheease mixture on it. I made my own spaghetti sauce, since thats what I would use if I was making hot meatball sandwiches, anyways. The rest of the steps, I followed and it was great!

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CAROLYNJUNE

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Reviewed: Apr. 30, 2009

i think that this has great potential but you NEED to toast the bread first! It was very soggy without toasting it first. i will definitely make this again, and as another reviewer suggested possibly cut the bread into thick slices on the bottom of the dish instead of cubing it. The flavor of the sauce and cheese topping was delish!

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BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: Feb. 28, 2009

This was ok I stayed pretty true to the recipe except I made my own meatballs. Next time I would use half of the cream cheese and same amount of mayo. I think I would toast the bread as well. Otherwise it was very good.

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Lori

Cooking Level: Expert

Home Town: Northampton, Pennsylvania, USA

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Reviewed: Feb. 16, 2009

My kids loved it...I thought it wasn't bad...my husband couldn't stand it! So there you have it!! I did toast the bread first before cutting up. I didn't use mayo, instead i used half ricotta/cream cheese mixture with an egg in it! I added lots of cheese to it...so it tasted good, just not quite what i expected. My husband said he'd rather have the sandwich version...men, i tell ya! lol

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CARMELLA1010

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: South Bend, Indiana, USA

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Reviewed: Jan. 18, 2009

This was very tasty but very rich - so you couldn't eat a large serving it was so filling and heavy! I followed the reviews and baked my bread before hand. Hubby said that he loved the meatball and sauce but would have just preferred the bread baked separately. I felt there was a little too much Italian Seasoning for our taste so next time I will cut that in half. Other than that, I thought it was a great recipe that we will just make some variations to for our family. Thanks for sharing!

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Sides Family

Cooking Level: Intermediate

Home Town: Johannesburg, Michigan, USA

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Reviewed: Nov. 15, 2008

Such a fun change and good way to use up some homemade leftover spaghetti sauce and meatballs. After reading reviews I too used sliced toasted french bread and subbed ricotta for the mayo. Loved the cheese filling. I added some garlic powder, a little fresh lemon juice and grill seasoning with the Italian herbs. Did not use the water, but I did top with some provolone slices along with the grated mozzerella. Really good, but rich.

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