Imagine sinking your teeth into a mouthwatering masterpiece that combines the classic comfort of a meatball sub with the irresistible appeal of a cheesy, bubbling casserole. This Fresh Asiago Meatball Sub Casserole is not just a meal—it's a flavor explosion that will have your family and friends begging for seconds! With perfectly seasoned meatballs, rich marinara sauce, and a blanket of melted mozzarella, this recipe turns an ordinary weeknight dinner into a culinary celebration that's both easy to make and impossible to resist.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Asiago cheese
- 1 egg
- 1 tablespoon Italian seasoning
- 2 cups marinara sauce
- 6 sub rolls
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your casserole cooks evenly and thoroughly.
- In a large mixing bowl, combine the ground beef, breadcrumbs, grated Asiago cheese, egg, and Italian seasoning. Mix well until all ingredients are fully incorporated.
- Shape the mixture into meatballs, about 1 to
- 5 inches in diameter. You should be able to make approximately 12-15 meatballs, depending on size.
- In a large skillet over medium heat, add a small amount of oil and brown the meatballs on all sides. This should take about 5-7 minutes. They don’t need to be fully cooked through, as they will finish cooking in the oven.
- While the meatballs are browning, prepare the sub rolls by slicing them in half lengthwise without cutting all the way through. Place them in a baking dish, cut side up.
- Once the meatballs are browned, remove them from the skillet and place them on top of the sub rolls in the baking dish.
- Pour the marinara sauce evenly over the meatballs and sub rolls, ensuring that the meatballs are well-coated.
- Sprinkle the shredded mozzarella cheese generously over the top of the marinara sauce and meatballs.
- Cover the baking dish with aluminum foil to prevent the cheese from burning and place it in the preheated oven.
- Bake for 20 minutes covered, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once cooked, remove the casserole from the oven and let it sit for about 5 minutes before serving. This will help the layers set a bit.
- Serve the Fresh Asiago Meatball Sub Casserole warm, garnished with additional grated Asiago cheese or fresh herbs if desired. Enjoy your delicious meal!
Tips
- Meat Mixture Magic: For the juiciest meatballs, don't overmix the ingredients. Gently combine until just incorporated to keep the meat tender.
- Cheese Selection: While the recipe calls for Asiago, feel free to experiment with similar hard cheeses like Parmesan for a slight flavor variation.
- Browning Technique: When browning meatballs, don't crowd the pan. Cook in batches to ensure each meatball gets a beautiful golden crust.
- Sub Roll Hack: Use day-old or slightly stale sub rolls—they'll absorb the sauce better without becoming too soggy.
- Make-Ahead Friendly: You can prepare the meatballs and assemble the casserole earlier in the day, then bake when ready to serve.
- Serving Suggestion: Garnish with fresh basil or parsley just before serving to add a pop of color and fresh flavor.
- Leftover Love: This casserole reheats beautifully—store in an airtight container and enjoy within 2-3 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 28g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 110mg
