Reviewed: Mar. 21, 2007

I'm giving this four stars because its delicous, but not my favourite main. The first time i made this i made it with store bought meatballs and realised my mistake when i tasted it. This is MUCH better with the meatballs included in the recipe, or with a recipe of your own. (i added some tomato and soy sauces and much more parmesan for flavour) After my first attempt I realised there needed to more of the cream cheese mix so i doubled that. The easiest way to keep it on the bread for me was to put all my bread cubes in the bottom of my dish and use a good spatula to spread it over all of them at once (This will only work when you make double to cream cheese). After these changes it tasted great!

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Ange Rayner

Cooking Level: Expert

Living In: Wyoming, New South Wales, Australia

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Reviewed: Mar. 9, 2007

I really liked this, but it was VERY rich. Not something you could eat everyday. I will make again on occasion.

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beefymac

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Reviewed: Mar. 6, 2007

I thought this recipe was fantastic!!!! I altered the recipe a bit, and used a few ideas from other people's notes. I cut the cream cheese in half, and reduced the amount of mayo to 1/3 cup. I omitted the water completely, and added freshly grated Parmesan cheese to the mozzerella cheese. It was great!!!

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Miss Ashley

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 26, 2007

This tastes exactly like a meatball sandwich. I would do 1 pound and a 1/2 of meat...and make necessary adjustments for only the balls :)

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Christal

Home Town: Hobart, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 18, 2007

This was not very good at all...just not my thing - too soggy.

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funfastfish

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Reviewed: Feb. 12, 2007

My husband went back for thirds and my 2 yr old ate two helpings! Based on other reviews, I used 1/4 cup of mayo, and it turned out fine. I didn't have four cups of pasta sauce, but the three cups of sauce and one cup of water worked out great. I sliced the bread, but should have cut the slices in half to make it a little easier to eat. I didn't have green onions, but used minced onions and the meatballs were yummy! This is a keeper!

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Jessica

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Reviewed: Feb. 11, 2007

I love this recipe, reminds me of these huge meatball sandwiches my parents used to get when I was little.

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Ginger

Cooking Level: Expert

Home Town: Troy, Illinois, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Feb. 11, 2007

This was a surprisingly good recipe. We didn't have italian seasoning, so we used this season mix for pasta sauce. It came out fine. We also used a garlic wonderbread loaf instead of regular italian bread. I did find the meatballs themselves a little bland. Next time I'll find a more inventive meatball recipe and this thing should come out perfect

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CHADPETRI

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Reviewed: Feb. 8, 2007

Maybe it's just me but, I did not like it at all. My husband was tring to be nice and said it was good but didn't take 2nds for him that says it all.

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Connie

Cooking Level: Expert

Home Town: Navarre, Ohio, USA

Living In: Massillon, Ohio, USA

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Reviewed: Feb. 8, 2007

This was a huge hit! My picky father absolutely LOVED it, as did the rest of my family. In fact, he requested I make it again... already. I used light cream cheese and mayo, but it was still very rich, creamy and delicious. A++

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woggle

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Reviewed: Feb. 8, 2007

I found this same recipe in a Taste of Home magazine a while back, only that one called for slicing the bread, not cubing it. I think cubing the bread would be better. Everything was great about the recipe except I didn't think there was any need for a cup of water, and I would probably cut back a bit on the mayo/cream cheese mixture next time. This is not a dish for those counting calories!

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 7, 2007

This seemed a little weird with the cream cheese and mayo, but it was very good.

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Jen

Home Town: Minooka, Illinois, USA

Living In: Romeoville, Illinois, USA

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Reviewed: Feb. 4, 2007

I followed the recipe except I didn't cube my bread. Instead I used a loaf of French bread and hollowed out most of the center. I also did not add water to the spaghetti sauce. Pretty good sandwich, but you don't want any left-overs. Not as good the next day. Thanks for the recipe!

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gigi

Cooking Level: Expert

Home Town: Geneseo, Illinois, USA

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Reviewed: Feb. 2, 2007

The meatballs were great so nice to make them in the oven. I toasted the bread and did not use the water but did add an extra cup of sauce. Way to soggy. I would like to try it again with Texas garlic toast on the bottom and 2.5-3 cups of spag sauce and no water.

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Leigh Ann

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Reviewed: Jan. 31, 2007

This dish was wonderfull and easy. Even my eussy husband loved it. Taste alot like lasanga but a whole lot easier.

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NCOWPATTI

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Reviewed: Jan. 30, 2007

This dish was absolutely amazing. I did change a couple of things up,however. I took the advice of another reviewer and used one extra cup of sauce instead of using the water. Also, instead of spreading the mayo/cream cheese mixture over the piece of bread, I mixed the mixture together in a large bowl, then tossed the bread pieces around until they were covered. Once I dumped the covered bread back into the casserole dish, I used the same big bowl to mix the meatballs and the sauce together. It dirtied less dishes and saved me some trouble. Both my husband and son couldn't get enough of it and can't wait for the leftovers!

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New2Kitchen

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Reviewed: Jan. 30, 2007

The meatballs were excellent. Too much cream cheese for my liking and the bread did not do well. If I were to make this again, I would bake the bread first.

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dphazelwood

Cooking Level: Expert

Home Town: Aitkin, Minnesota, USA

Living In: Greenville, North Carolina, USA

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Reviewed: Jan. 28, 2007

I didn't like this very much. The bread and spread part was gross IMO. The meatball and sauce combo was decent. Make a real meatball sandwich instead!

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Catherine

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Sun Valley, Nevada, USA

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Reviewed: Jan. 25, 2007

I have to agree with some of the previous posts. The cream cheese and mayo spread on top of the bread makes the texture very strange. If I make this again, I will omit the cream cheese and make the filling more like lasagna filling. I will however make the meatballs again because those were very good.

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Mandi

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Reviewed: Jan. 25, 2007

Whoa. I actually made the recipe without any changes because I thought, "this is so strange it just might work". Well, we tasted it and just looked at each other, perplexed. The tastes were okay, I guess, but the texture was off. I think it was the cream cheese even more than the mayo that put us off. I gave the recipe two stars because I really like the meatballs! I've never used parmesan in them before, nor cooked them in the oven. I'll definitely be doing both again. As for the overall recipe, we were disappointed because it sounded fun. I think I might try the idea again, but make the filling more italian (like stuffed shells or lasagna) and omit both the cream cheese and the mayo.

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Sandy O.

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Italian Meatball Sandwich Casserole

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