Tried and True With A Twist: Meatball Sub Casserole

Tried and True With A Twist: Meatball Sub Casserole, 7.8 out of 10 based on 5 ratings
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Meatballs are a common creation in Amish kitchens, whether they be barbecued, blended with venison, or just simmered in sauce.  This is a meatball recipe from The Amish Cook’s kitchen that ran in the column back in 2010.

Meatballs

3 pounds hamburger (sausage or deer meat can be substituted)

1 cup milk

2 cups minute oats

1 teaspoon salt

1 teaspoon Worcestershire sauce

1 tablespoon chopped onion

1 /2 teaspoon garlic salt

1 teaspoon pepper

1 /2 teaspoon chili powder

2 eggs

Mix together and form walnut-sized balls. Bake in 350-degree oven for about 15 minutes until brown. Pour off juices.

Would be interesting to taste-test those on my Italian, meatball-making grandma!:)  Amish cooks and homemakers do like to swap recipes and try different creations in the kitchen. Recipe swaps and community cookbooks are a staple of Amish life. Dishes like Lovina Eicher’s “upside down pizza” or “French toast casserole” are twists on some tried and true dishes. So what about “meatball sub casserole?”  The recipe below can be as easy or difficult as you would like. Most Amish homemakers would make their own meatballs, use their own homemade tomato sauce and a loaf of scratch-made bread. So any of the below ingredients could be substituted with a homemade version.  And you’d then come up with a recipe that is tradition with a twist, these are often hits in Amish kitchens and have gradually changed the culinary basics of Amish cooking. Thanks to reader Penny for testing and sharing this recipe! 

Meatball Sub Casserole
 
Ingredients
  • Meatball Sandwich Casserole
  • 1 bag of frozen meatballs
  • 1 jar of spaghetti sauce
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Italian blend cheese
  • ½ cup shredded parmesan cheese
  • 1 loaf fresh Italian bread sliced.
  • Place frozen meatballs in sauce pan with spaghetti sauce and heat until warmed through stirring often to prevent meatballs from sticking together.
  • Grease a 9 x 13 pan
  • Pour sauce and meatballs in centre of pan.
  • Sprinkle each variety of cheese over top in order as they appear above.
  • Take slices of bread and line the bap all around keeping the meatballs toward the center of the pan.
  • Bread will be standing up in the pan.
  • Bake for 15 minutes or until cheese is melted and bubbly.
Instructions
  1. Preheat oven to 400.
  2. Place frozen meatballs in sauce pan with spaghetti sauce and heat until warmed through stirring often to prevent meatballs from sticking together.
  3. Grease a 9 x 13 pan
  4. Pour sauce and meatballs in center of pan.
  5. Sprinkle each variety of cheese over top in order as they appear above.
  6. Take slices of bread and line the bap all around keeping the meatballs toward the center of the pan.
  7. Bread will be standing up in the pan.
  8. Bake for 15 minutes or until cheese is melted and bubbly.

 

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The Discussion


  1. very similar to recipe we use with ground chicken and or turkey. also, if the old fashion oatmeal is all you have on hand it works quite nicely. There is no recipe in the Amish Cooks books that has not worked out just as well with chicken or turkey. No reason not to try any of the recipes just because one might not use beef. they all adapt perfectly.

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