When I told my husband I was working on writing a recipe for a meatball sub casserole, his eyes lit up and he had but one thing to say – “can it be saucy?” The man loves sauce, people. And with tomato-y, basil-y, meat-y goodness, this meatball sub casserole has me at MVP status in his book. Personally, I love ways of making foods that are typically a one at a time deal (quesadillas, paninis, pancakes, etc.) quickly in a batch big enough to serve a crowd.
MEATBALL SUB CASSEROLE
Serves 3-4
1 loaf french bread, sliced 1 inch thick
1 pound ground turkey
32 ounces tomato pasta sauce
1 and 1/2 cups mozzarella
1/2 cup parmesan, shredded
2 teaspoons parsley
2 teaspoons onion powder
3 cloves garlic, minced
2 tablespoons olive oil
1 egg
Salt & pepper
Basil, sliced
Preheat oven to 350 degrees. Combine ground turkey, parsley, onion powder, garlic, olive oil, and egg in a large mixing bowl. Shape into 1 inch meatballs.. Cook meatballs in a skillet over medium-low heat until no pink remains. Lay sliced french bread into base of 9×13 baking dish.
Spread meatballs across french bread. Pour sauce over meatballs and top with parmesan and mozzarella. Bake for 20 minutes. Sprinkle basil on top. Season with salt & pepper.
- 1 loaf french bread, sliced 1 inch thick
- 1 pound ground turkey
- 32 ounces tomato pasta sauce
- 1 and ½ cups mozzarella
- ½ cup parmesan, shredded
- 2 teaspoons parsley
- 2 teaspoons onion powder
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 egg
- Salt & pepper
- Basil, sliced
- Preheat oven to 350 degrees.
- Combine ground turkey, parsley, onion powder, garlic, olive oil, and egg in a large mixing bowl. Shape into 1 inch meatballs.
- Cook meatballs in a skillet over medium-low heat until no pink remains.
- Lay sliced french bread into base of 9x13 baking dish. Spread meatballs across french bread. Pour sauce over meatballs and top with parmesan and mozzarella.
- Bake for 20 minutes.
- Sprinkle basil on top. Season with salt & pepper.