Italian Meatball Sub Casserole
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Italian Meatball Sub Casserole
Category
Meat and Poultry
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
- 1 lb ground beef
- 3 garlic cloves, minced, divided
- 1 egg
- 1 tablespoon Fustini's 18 Year balsamic
- 1/3 cup bread crumbs
- 2 tablespoons freshly chopped parsley, plus more for garnish
- Kosher salt and freshly ground black pepper
- 3-4 tablespoons Fustini's Tuscan Herb olive oil, divided, plus more for greasing the pan
- 1 baguette, sliced 3/4" thick
- 1 tablespoon Fustini's Tuscan Spice blend, plus more to taste
- 2 cups shredded mozzarella, divided
- 2 cups marinara sauce
Ingredients
Directions
- Preheat the oven to 400 degrees F. In a large bowl, combine ground meat, 1/2 of the garlic, egg, balsamic, bread crumbs, and 2 tablespoons parsley. Season with salt and pepper and stir until combined. Form into 25-30 evenly sized balls.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Cook meatballs, in batches, if needed, until no longer pink. 6-7 minutes, then drain on a paper towel. If meatballs are getting too dark, turn heat down until they are done cooking.
- Grease the bottom of a 9x13 baking dish with olive oil. Place baguette slices in an even layer on the bottom of the dish. Drizzle the top with more olive oil. Place the dish with bread in the oven for 4-6 minutes until the bread begins to toast.
- Remove the dish from the oven and season the bread with the spice blend and remaining garlic. Top with 1 cup of mozzarella, an even layer of marinara, then the meatballs, and top with the remaining cheese.
- Bake until cheese is melty, 12-15 minutes. Garnish with parlsey before serving.
Recipe Note
Can be made with ground turkey. Substitute your favorite herb-infused olive oil. Adapted from delish.com