The Meatball Submarine Casserole captures all the delicious flavors of a classic meatball sub sandwich in an easy-to-serve casserole format that feeds a crowd without the dripping sauce and messy eating experience. This hearty dish layers tender, seasoned meatballs with rich marinara sauce, melted mozzarella cheese, and crusty bread pieces that soak up all the savory goodness while maintaining their texture. Perfect for feeding hungry families, potluck gatherings, or game day parties, this recipe transforms the beloved sandwich into a shareable meal that’s both satisfying and practical. Serving 8-10 people generously, this casserole delivers all the comfort and flavor of your favorite sub shop while being much easier to prepare and serve at home.
What You’ll Need
For the meatballs:
- 1 1/2 pounds ground beef (80/20 blend)
- 1/2 pound ground Italian sausage
- 1 cup Italian breadcrumbs
- 1/2 cup whole milk
- 1 large egg, beaten
- 1/2 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the casserole:
- 1 large Italian bread loaf, cut into 1-inch cubes
- 3 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
Getting Started
Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray. This size dish provides the perfect depth for all the layers while ensuring even cooking throughout. Let your ingredients come to room temperature for easier mixing and better texture.
Making the Meatballs
In a small bowl, combine the breadcrumbs with milk and let them soak for 5 minutes until soft. In a large mixing bowl, gently combine the ground beef, Italian sausage, soaked breadcrumbs, beaten egg, grated Parmesan, minced garlic, parsley, salt, and pepper. Mix just until everything is evenly distributed – overmixing will make tough meatballs.
Shaping and Browning
Roll the meat mixture into balls about 1 1/2 inches in diameter, placing them on a plate as you work. You should get about 24-30 meatballs. Heat olive oil in a large skillet over medium-high heat and brown the meatballs in batches, turning carefully to brown all sides. They don’t need to be fully cooked, just nicely browned.
Preparing the Bread Base
Toss the cubed Italian bread with 2 tablespoons of olive oil and the Italian seasoning. Spread the seasoned bread cubes evenly in the bottom of your prepared baking dish. The bread will absorb the sauce and meatball juices while maintaining some texture, creating the “submarine roll” foundation.
Building the Layers
Pour 1 cup of marinara sauce over the bread cubes, spreading it evenly to coat most pieces. Arrange the browned meatballs on top of the sauced bread, spacing them evenly throughout the dish. The meatballs should nestle into the bread layer slightly.
Adding More Sauce and Cheese
Pour the remaining marinara sauce over and around the meatballs, making sure each meatball is partially covered but still visible. Sprinkle the shredded mozzarella cheese evenly over the entire casserole, followed by the grated Parmesan cheese for extra flavor depth.
Baking to Perfection
Cover the casserole with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 15-20 minutes more, until the cheese is golden and bubbly and the meatballs reach an internal temperature of 165°F. The bread should be slightly crispy on top while remaining tender underneath.
Final Touches
Remove the casserole from the oven and let it rest for 10 minutes before serving. This resting time allows the sauce to settle and makes serving much neater. Sprinkle the fresh chopped basil over the top for a pop of color and fresh flavor.
Serving Your Creation
Cut the casserole into squares and serve with a large spoon, making sure each portion includes meatballs, bread, and plenty of melted cheese. The layers should hold together while still being easy to serve, just like cutting into a layered lasagna.
Perfect Side Dishes
Serve alongside a crisp green salad with Italian dressing, garlic bread for extra carbs, or roasted vegetables like zucchini and bell peppers. The rich, cheesy casserole pairs beautifully with fresh, light sides that provide contrast.
Storage and Reheating
Leftovers keep well in the refrigerator for up to 4 days and actually taste even better the next day as the flavors continue to meld. Reheat individual portions in the microwave or warm the whole dish covered in a 350°F oven until heated through.
Make-Ahead Options
This casserole can be assembled completely up to 24 hours ahead and refrigerated before baking. Just add an extra 10-15 minutes to the covered baking time if starting from cold. You can also prepare the meatballs ahead and freeze them for up to 3 months.
Customization Ideas
Try using different types of Italian sausage for varied flavors – spicy sausage adds heat while sweet sausage keeps things mild. You can also add sliced bell peppers or mushrooms between the layers for extra vegetables and texture.
This Meatball Submarine Casserole recipe proves that sometimes the best dishes come from reimagining familiar favorites in new formats. All the beloved flavors of a meatball sub come together in a format that’s easier to serve, feeds more people, and creates less mess while delivering maximum comfort and satisfaction in every bite.
