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Nutrition Facts

Serving Size 1 (310g)

Recipe makes 8 servings

The following items or measurements are not included below:

1 teaspoon italian seasoning

Calories 566
Calories from Fat 307 (54%)
Amount Per Serving %DV
Total Fat 34.1g 52%
Saturated Fat 15.0g 75%
Monounsaturated Fat 11.0g
Polyunsaturated Fat 5.1g
Trans Fat 0.5g
Cholesterol 97mg 32%
Sodium 1221mg 50%
Potassium 685mg 19%
Total Carbohydrate 38.7g 12%
Dietary Fiber 1.8g 7%
Sugars 11.3g
Protein 25.8g 51%

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Meatball Sub Casserole

Recipe #31314 | 1 hour | 15 min prep | add private note

By: yooper
Jun 17, 2002

Wonderful take on the Italian Meatball Sandwich. Taken from "Quick Cooking" Magazine.

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 400.
  2. 2
    In a bowl, combine onions, bread crumbs and Parmesan cheese.
  3. 3
    Add beef and mix well.
  4. 4
    shape into 1-inch balls; place on a rack.
  5. 5
    In a shall baking pan, bake for 15-20 minutes or until no longer pink. (Or cook in a skillet on medium heat.).
  6. 6
    Reduce oven temperature to 350.
  7. 7
    Meanwhile, arrange bread in a single layer in an ungreased 13x9x2" baking dish.
  8. 8
    (All of the bread might not be used.).
  9. 9
    Combine cream cheese, mayo, Italian seasoning and pepper; spread over the bread.
  10. 10
    Sprinkl with 1/2 cup mozzarella.
  11. 11
    Combine sauce, water and garlic; add meatballs.
  12. 12
    Pour over cheese mixture; sprinkle with remaining mozzarella.
  13. 13
    Bake, uncovered at 350 for 30 minutes or until heated through.

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Featured Reviews for This Recipe

From: Stacey Q

On Jul 25, 2008

I have made this a few times now and just realised I hadn't reviewed it yet. I was a bit scared going in to making this as a lot of reviewers had commented that the bread turned soggy. Before assembling it all I toasted the garlic bread I was using and followed a review that said to completely cover the bread with mayo and cream cheese before adding the pasta sauce. The flavour in this is very yummy and as I bake the meatballs on a wire rack over a baking dish a lot of the fat comes out. I will definately continue to make this recipe.

0 people found this review helpful

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  • From: Lacer

    On Apr 28, 2008

    This was good. I think next time I will cut down on the cream cheese mixture, and maybe add some green peppers, onion, and olives with the meatballs. Very tasty as written!

    0 people found this review helpful

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    From: Wildflour

    On Aug 4, 2006

    LOVED THIS!!! I subbed garlic bread for the Italian bread and toasted it first, and MAN was this GOOD!!! Will make over and over!!!! What a keeper!!! Thank you SO MUCH!!! WOOHOOOO!!!

    9 people found this review helpful

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  • From: Debbie in Florida

    On May 24, 2005

    I have made this several times. I got the recipe out of a Quick Cooking magazine originally, but lost my copy and found it here on Zaar. I am surprised to see so many reviews that the bread was soggy. I think the trick must be to make sure you cover the bread evenly with the cream cheese mixture, and fill any little holes with the mozzerella cheese. This is a fabulous recipe just the way it is written. I would not change a thing. Thanks for posting and saving my dinner!!

    7 people found this review helpful

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  • Read all 52 reviews

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