Meatball Sub Casserole

We love using baguette for this, but any thick cut crusty bread will work! 

Looking for a veggie side? Check out our smashed brussels sprouts—they're a great supporting act.

INGREDIENTS

FOR THE MEATBALLS

• 1 lb. ground beef
• 2 cloves garlic, minced
• 1 large egg
• 1/3 c. bread crumbs
• 2 tbsp. freshly chopped parsley, plus more for garnish
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. vegetable oil

FOR THE CASSEROLE

• Cooking spray
• 1 baguette, sliced 3/4-" thick
• 1/4 c. (1/2 stick) unsalted butter, melted
• 2 cloves garlic, minced
• 1 tsp. Italian seasoning
• Kosher salt
• Freshly ground black pepper
• 2 c. freshly shredded mozzarella, divided
• 3 c. marinara sauce

DIRECTIONS

1. Preheat oven to 400°. Make meatballs: In a large bowl, combine ground beef, garlic, egg, bread crumbs, and parsley. Season generously with salt and pepper, then stir together until just combined. Form into 30 evenly sized balls.
2. In a large skillet over medium-high heat, heat oil. Cook meatballs, in two batches, until no pink remains, 5 to 6 minutes, then drain on a paper towel-lined plate. 
3. Grease a 9"-x-13" baking dish with cooking spray. Place baguette slices in an even layer in the bottom of dish. In a medium bowl, stir together melted butter, garlic, and Italian seasoning and season with salt and pepper. Brush all over baguette. Top with 1 cup mozzarella, an even layer of marinara, meatballs, and remaining mozzarella. 
4. Bake until cheese is melty, 12 to 15 minutes. 
5. Garnish with parsley before serving.