Meatball Sandwich Casserole Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 7, 2012
The hubs enjoyed the meatballs (actually picked them out!) He thought the bread was too soggy. He didn't even eat the left overs :(
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Photo by TexasAgSara

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Reviewed: Jun. 27, 2012
I liked it. It's much easier to just buy the frozen meatballs, but it was good and a change from some of my staples.
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Photo by Trinesha J

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2011
I love this but it is so diet unfriendly! I make my own meatballs (using garlic, onion, bread crumbs, egg, milk, and beef - basically its my meat loaf recipe). The first time I made it the bread came out too soggy, so now I use frozen garlic toast that I bake ahead of time. This is a variation of a recipe I have used for years, and any pasta sauce that you like works fine.
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Reviewed: May 1, 2011
I thought that I would like this but something is missing. It was just a bit too rich though.
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Billerica, Massachusetts, USA

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Reviewed: Jan. 20, 2011
We love this recipe! Though I admit to some changes: I use riccota instead of the mayo called for - and I add the minced garlic to the spread mixture. I use sourdough bread, which I slice thickly and then toast a few minutes in the pre-heated oven (no soggy bread!). I spread the cream cheese/riccota mixture on the slices, THEN I cut the slices into cubes. It is a bit messy - and I did have to lick my fingers, but the mixture is so good, it is definitely not a problem! So far, I have also used frozen turkey meatballs - for ease - and I cut them in quarters. One of these days I am going to make the meatball prtion of the recipe, too! Oh! I don't add the water to the sauce, either - I just use 4 cups of sauce instead . . .
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Photo by gammaray (=

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Reviewed: Jan. 9, 2011
Although the taste of the meatballs were really, really good, the bread got soggy and the cheese mixture was funky tasting with the mayo. I think that I would make this without the mayo and put it on a bun rather than in the casserole.
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Photo by akashasway

Cooking Level: Expert

Living In: Flaherty, Kentucky, USA

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