Reviewed: Aug. 30, 2006

This was wonderful, because I made some changes. I didn't shape the meatballs, I just browned the ground beef with the breadcrumbs, onion, and Parmesan. I added enough tomato sauce to my liking and spread the ground beef on the bottom of the baking sheet. I topped with the cream cheese/mayo mixture (which is really a lot tastier than it sounds). Then I placed crusty baguette slices over the top and sprinkled with mozzarella. It is now in my regular rotation (meaning we have it once every couple of months).

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Chelsie W Y

Cooking Level: Expert

Home Town: Orangeville, Utah, USA

Living In: Logan, Utah, USA

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Reviewed: Aug. 29, 2006

The mayo and cream cheese gave this a not-so-Italian taste. I was the only member of my family that ate it, as my husband and children are picky. If I make it again, I will cut the recipe in half (it made enough for an army) and go easy on the mayo and cream cheese.

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DEREALTOR

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Bethany Beach, Delaware, USA

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Reviewed: Aug. 28, 2006

That was really good. I found an artisan bread in the grocery story with cloves of garlic in the bread, that really this recipe good. I think next time I do the recipe though, I will cut back some of the mayo, cream cheese mixture and spice up the meatballs a bit. They seemed a little boring for a guy that likes spicy meatballs.

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ghinton

Living In: Afton, Wyoming, USA

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Reviewed: Aug. 27, 2006

The best thing I have made at allrecipes yet!! DELSISH!!!

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Beckyg325

Cooking Level: Beginning

Home Town: Lebanon, Oregon, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 25, 2006

My husband and I both thought this was great! (Even with frozen, store-bought Italian meatballs) Leftovers were equally good, but the bread was better the first night, less soggy. I'll definitely be making this for the lunch crew at work--thanks a million!

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BLACKWELL999

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Reviewed: Aug. 23, 2006

My husband and I loved this dish! I don't however, like this served as a casserole. Next time I will cook the meatballs and sauce all day in a crockpot, and serve over toasted french bread with the cream mixture. The bread, even toasted, got soggy in the casserole mixture.

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GWENB1

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Reviewed: Aug. 16, 2006

This was really good! The only things I changed were: did not cube bread, halved it; toasted it in the oven with butter/garlic salt, slathered it with the mayo/cream cheese mix and then cut it into 2-3" strips. I used Classico Burgandy Marinara, no water. It is a bit soggy, but no soggier than most meatball sandwiches.

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ShannLeigh

Cooking Level: Intermediate

Home Town: Clarks Mills, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 1, 2006

very good.. expensive to make.. I followed the suggestions of the others here. I took this for an Italian themed party.. it was all gone.. people raved over this! Very rich in taste. This is not something you would probably want to cook for an everyday occasion - it did take a long time to cook - b/c of the meatballs. I will make it again next year.

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SARAELIJAH

Cooking Level: Intermediate

Home Town: Oshawa, Ontario, Canada

Living In: Green Bay, Wisconsin, USA

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Reviewed: Jul. 24, 2006

This was yummy, although, I hate to say it, I did change it a little. I didn't have french bread so I used sour dough, and might try it again since we like sour dough. I also didn't use the onion since I don't like onion in my meatballs. I found the meatballs really yummy and will probably make them again whenever I make meatballs. The one thing I didn't like was the soggy bread--I'll try toasting it if I make it again. Also, I had problems spreading the cream cheese mixture on the cubes--there has to be another way! I may try this: toasting bread, spreading each slice with cream cheese, then layering slices in dish, NOT cutting into cubes.

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BABYDANE

Cooking Level: Intermediate

Home Town: Temecula, California, USA

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Reviewed: Jul. 12, 2006

I used almost the same ingredients in this recipe, just prepared them a little differently. I simmered the meatballs in the spaghetti sauce (sans water) for 45 minutes, till they were done and the sauce was very thick. I used hoagie buns instead of bread to make individual sandwiches. The cream cheese spread was awesome, gave it great flavor!

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lacizimmer

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 12, 2006

ok, i made this for my brother in law and his wife and child when they came to visit. i must have done something wrong, because my bread on the bottom of the casserole was all mushy and slimy? maybe the bread should go on the top of the casserole instead of the bottom where all the juices are? everyone thought the meatballs were wonderful...extraordinary they said. but the rest of the casserole? i was embarassed and they politely didn't say anything (and didn't eat it either).

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MOMMY2THREEANGELS

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Reviewed: Jun. 27, 2006

This recipe is absolutely, hands down, my son's favorite! I modified it by using hogie buns instead of french loaf. It is a lot quicker if you find some good frozen meatballs, which I have done and this recipe is still great. We love the cream cheese parmesian mixture and it is truly what makes this stand out. I am telling you, the neighborhood kids come running and my son greedily hoards any leftovers. (If he leaves any, lol)

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THEBUGSMOM

Cooking Level: Expert

Home Town: Hollandale, Mississippi, USA

Living In: Amarillo, Texas, USA

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Reviewed: Jun. 1, 2006

The recipe as written is good. I buttered the bread and sprinkled garlic salt on it then toasted it in the oven while it was preheating, made it perfect, not soggy at all. I missed vegetables though so the second time I made it I browned the meat with chopped onions, celery, green and red peppers and used a large jar of a maranara sauce. Turned out great

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swalker3

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: 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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rachael

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Reviewed: May 22, 2006

Loved it...needs more sauce...But I thought it was a great idea..:)

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reneeinak120

Cooking Level: Expert

Home Town: Riverside, California, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: May 20, 2006

I thought this was a great recipe. I used frozen meatballs. The bread was soggy, but not in a bad way. It had a more creamy and cheesy consistency. I might try frozen Texas toast garlic bread next time for a change.

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C.H.

Cooking Level: Intermediate

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Reviewed: May 18, 2006

The was a great base recipe. I made a lot of changes though. I placed purchased, frozen meatballs, 1 large can of Hunt's Italian Sausage spaghetti sauce and 1 can of tomato sauce (seasoned for use on pizzas) in my slow cooker and cooked it on high for 3 hours. I sliced 3 sub rolls lengthwise and lightly coated them with a mixture of cream cheese, mayo, black pepper, 1 tsp. of italian dressing dry mix, and grated parmesan cheese. I broiled the bread until it was golden brown and crisp. I then topped it with the meatballs /sauce and an Italian cheese blend.I then placed it back in the broiler until the cheese began to brown. The bread was perfect, not too soft or crunchy! Delicious recipe...the whole family loved it...even my ultra picky son! Thanks for the idea. Will make again.

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Beth

Cooking Level: Intermediate

Home Town: Paragould, Arkansas, USA

Living In: Okinawa, Okinawa, Japan

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Reviewed: May 17, 2006

very good! I did double the meatballs and cut the mayo to 1/4 cup. The rest was the same. The bread was somewhat soggy, but not offensively. The heavy crust on the Italian bread stood up. All in all, everyone like this and I will definitely make it again. Tasted exactly like a meatball sub!

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Lynnje

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Reviewed: May 10, 2006

Good but bread was soggy - didn't like that part but other than that it was good.

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sparky

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Reviewed: Apr. 30, 2006

Awesome recipe. Changed it up a little. Instead of green onions, I used white onions and I accidently put garlic in both the meatballs but my boyfriend enjoyed it. Overall, very excellent recipe.

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