Meatball Sub Casserole
All the flavors of a great meatball sub are combined in this easy casserole! Made in one pan, and using frozen/pantry items, it’s a favorite among both kids and adults!
This Meatball Sub Casserole is one of my favorite meals to cook for my family. We really love one pot meals, and this one is always a winner… like my Cheesesteak Pasta and Chicken Parmesan Pasta! This is one of my One Pot Meals I know you’ll want to keep on hand!
This post was originally sponsored by Cooked Perfect Meatballs.
MEATBALL SUB CASSEROLE
If you love a great meatball sub, you’ll love this bubble up bake! Made with everyday ingredients, and in one pan, this meal is ready and on the table in less than an hour.
How are you all doing with the COVID-19 pandemic? This is such a confusing and ominous time, and I think most of us are still spinning and trying to figure out how to shift our lifestyle to cope with bare grocery shelves, lack of schooling, and restaurants closing (at least in my area).
I just wanted to say that I’m here for you – and I’ve gone through my entire recipe collection to catalog all the recipes that are freezer-friendly. This is a great time to not only make some freezer meals for yourselves, but for your elderly neighbor, or a friend who’s pregnant, etc.
You stay home, stay safe, and I’ll keep working on recipes for when the world settles down again… we all have to eat right?
HOW TO MAKE MEATBALL SUB CASSEROLE
- Cut each biscuit into 8 pieces. Cutting them this small allows them to fully cook, as well as make them more bite-sized.
- Add biscuit pieces to oven-safe skillet. I love using my cast iron for this, but a regular 13×9 pan will work as well.
- Top with marinara and seasonings. For ease of preparation, I love to use my favorite bottled brand, but if you have homemade on hand, you can use that.
- Stir to coat biscuits in mixture.
- Nestle in the meatballs. I prefer to use thawed meatballs here, so nothing gets soggy.
- Cover with 1/2 the cheese. I like to only use half now, so when the last half gets added, it’s nice and gooey.
- Cover with foil. To help the cheese not stick to the foil, spray one side of the foil with cooking spray and cover with the sprayed side down.
- Bake for 30 minutes, then uncover, top with last 1/2 cheese and bake 15 minutes more. Baking it covered for most of the time ensures the biscuits will be cooked all the way through.
The best part about this meatball sub bubble up bake is that during that 45 minute cook time, it’s totally hands off! All you have to do is uncover the skillet about 30 minutes into the cook time.
So you can hang out with your family, go oversee the homework, fold some laundry, or just go sit down and relax!
WHAT TO SERVE WITH THIS CASSEROLE
To go alongside this meal, I like to serve a Caesar salad.
Since the bubble up bake has bread in it, I usually don’t serve bread, but if you’re feeling like you need some extra garlicky goodness in your life, this cheesy garlic bread is our family’s go-to!
VARIATIONS OF THIS RECIPE
- GARLIC HERB – For extra flavor, melt 2-3 tablespoons of butter and stir in some minced garlic and dried Italian seasoning. Toss biscuit pieces in garlic herb butter before adding to skillet.
- HOMEMADE MEATBALLS – I love using frozen meatballs for convenience, but every now and then I like to switch it up and make my own. I use this meatball recipe, and bake at 400 F degrees for 20 minutes.
- TOPPINGS – Feel free to add any additional toppings you like! Mushrooms, peppers, etc.
MAKING MEATBALL SUB CASSEROLE AHEAD OF TIME
I’ve not tried to assemble this casserole ahead of time and refrigerate it, so I can’t say for certain if that would work well.
This recipe is great to make and freeze! Bake about 10 minutes less than directed, then cool completely and freeze.
To thaw, place overnight in the refrigerator, and then bake at 350 F degrees for about 20 minutes, or until hot and bubbly.
Leftover should be refrigerated in an airtight container and consumed within 5 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Cast Iron Skillet – I use my cast iron pan for SO many things, you love it!
I hope you all give this meatball sub bubble up bake recipe a try… I’m sure you’ll love it!!
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Recipe originally published in 2017 and has been updated in 2020 with additional information.
Meatball Sub Casserole
- 1 can 8 count refrigerated biscuits
- 14 oz bag Frozen Italian Style Meatballs, thawed - (I use the 1/2 oz size meatball, which has about 28 meatballs in the bag)
- 1 1/2 cups marinara sauce
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 2 cups shredded mozzarella cheese
- fresh basil or parsley, minced - (optional - for garnish)
- Preheat oven to 375 F degrees and spray a large oven safe skillet or 3 qt baking dish with non stick spray. Set aside. Lightly spray one side of a piece of aluminum foil with non stick spray and set aside.
- Remove biscuit dough from can and slice each biscuit into 8 pieces. Add to greased skillet or baking dish.
- Top with marinara sauce, garlic powder and Italian seasoning. Stir around to mix seasonings into sauce and coat dough in sauce.
- Nestle thawed meatballs into and on top of the dough pieces. Cover with half the shredded cheese, and cover skillet or dish with foil, sprayed side down.
- Bake for 30 minutes, remove foil, add remaining cheese, and bake another 15 minutes until bubbly and cheese is melted. If desired, broil a minute or two.
- Serve hot, garnished with fresh herbs, if using.
If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.
For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4