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Abstract

The Leak” Meatball Sub Casserole</h1><h2 id="28b0">Ingredients</h2>1 lb lean ground beef1 Tbsp Italian seasoning1 tsp dried basil1/2 tsp garlic powder1/2 tsp salt1/2 tsp pepper1/4 cup Panko breadcrumbs (or crushed gluten-free crackers)1 egg2 submarine buns, medium diced (or 3 gluten-free hot dog buns)1 Tbsp olive oil1 jar of your favorite marinara sauce (we used a 16-oz jar of Rao’s)1/2 green bell pepper, diced1/2 yellow bell pepper, diced1/2 yellow onion, thinly sliced1 Tbsp minced garlic (2–3 cloves)1/2 tsp red pepper flakes1 tsp dried oregano2 cups shredded mozzarella<h2 id="ba1d">Directions</h2><ol><li>Preheat oven to 375F.</li><li>Put diced buns in a plastic bag or large bowl and toss with the olive oil. Place on a cookie sheet and toast until lightly browned.</li><li>While the bread cubes are toasting, make the meatballs. In a bowl, mix the meat with the Italian seasoning, dried basil, garlic powder, salt, and pepper. Mix in the breadcrumbs and egg (it’s probably easiest to combine everything with your hands at this point). Roll into walnut-sized meatballs and place on a lined cookie sheet. Bake for 10–15 minutes, turning meatballs over halfway through the cooking process.</li><li>Sauté the

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vegetables and garlic in a little olive oil until soft, about 5 minutes. Add the marinara, red pepper flakes, and oregano and simmer for 2–3 minutes to let the flavors meld.</li></ol><figure id="0ffd"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*Fo0WU5i3eiLuJDWrAuNrLg.jpeg"><figcaption>Marinara and vegetables. Photo: Author’s own</figcaption></figure>5. Increase the oven temperature to 400F.6. Lightly spray a 9x9 pan (we like <a href="https://www.shopberghoff.com/products/2220381">this one</a> from PerfectSlice) with olive oil. Cover the bottom of the pan with the bread cubes. Add the vegetable marinara sauce, then the meatballs. Top it off with the shredded mozzarella. Heat until the cheese is melted and bubbly, about 15–20 minutes.<figure id="0cd7"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*15TplF0JDhaCJYPiN5vwiA.jpeg"><figcaption>Layering the casserole. Photo: Author’s own</figcaption></figure>7. Serve with your favorite chips and cold beverage, or a salad and garlic bread. This recipe is scary good!<figure id="744f"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*oqA6AgzDDTeLf-V3pl1RnA.jpeg"><figcaption>Delicious! Photo: Author’s own</figcaption></figure>I hope you enjoy this recipe and make it your own! That’s the fun of cooking — getting to add your own flair to suit your and your family’s tastes. I’d love to know in the comments how it turns out!</article></body>

The Meatball Sub Casserole That Will Feed Your Fears

Inspired by my short story, The Leak, and featured on my podcast, Horror Humor Hunger

Meatball sub casserole. Photo: Author’s own

If you haven’t yet read my short story The Leak or listened to season one of my podcast Horror Humor Hunger, you might want to! Of course I’m biased, but this recipe was custom-created by an expert bakeware inventor and recipe developer just for that story.

The Leak is about a pariah named Andrew Ferenc who finds himself trapped in a deserted subway station during a water barrier test. The barrier is leaking, but that’s not the worst part — he quickly realizes he’s not alone.

This recipe, inspired by the story, is sure to refuel you after the adrenaline rush of terror. Perfect for a crowd and a great idea for meal prep, this meatball sub casserole will definitely feed your fears.

If you want to listen along as you cook, check out Episode 6 of my podcast (you can find Horror Humor Hunger on Apple Podcasts, Spotify, Google Podcasts, and pretty much anywhere else you get your podcasts)!

Recipe: “The Leak” Meatball Sub Casserole

Ingredients

1 lb lean ground beef

1 Tbsp Italian seasoning

1 tsp dried basil

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1/4 cup Panko breadcrumbs (or crushed gluten-free crackers)

1 egg

2 submarine buns, medium diced (or 3 gluten-free hot dog buns)

1 Tbsp olive oil

1 jar of your favorite marinara sauce (we used a 16-oz jar of Rao’s)

1/2 green bell pepper, diced

1/2 yellow bell pepper, diced

1/2 yellow onion, thinly sliced

1 Tbsp minced garlic (2–3 cloves)

1/2 tsp red pepper flakes

1 tsp dried oregano

2 cups shredded mozzarella

Directions

Preheat oven to 375F.
Put diced buns in a plastic bag or large bowl and toss with the olive oil. Place on a cookie sheet and toast until lightly browned.
While the bread cubes are toasting, make the meatballs. In a bowl, mix the meat with the Italian seasoning, dried basil, garlic powder, salt, and pepper. Mix in the breadcrumbs and egg (it’s probably easiest to combine everything with your hands at this point). Roll into walnut-sized meatballs and place on a lined cookie sheet. Bake for 10–15 minutes, turning meatballs over halfway through the cooking process.
Sauté the vegetables and garlic in a little olive oil until soft, about 5 minutes. Add the marinara, red pepper flakes, and oregano and simmer for 2–3 minutes to let the flavors meld.

Marinara and vegetables. Photo: Author’s own

5. Increase the oven temperature to 400F.

6. Lightly spray a 9x9 pan (we like this one from PerfectSlice) with olive oil. Cover the bottom of the pan with the bread cubes. Add the vegetable marinara sauce, then the meatballs. Top it off with the shredded mozzarella. Heat until the cheese is melted and bubbly, about 15–20 minutes.

Layering the casserole. Photo: Author’s own

7. Serve with your favorite chips and cold beverage, or a salad and garlic bread. This recipe is scary good!

I hope you enjoy this recipe and make it your own! That’s the fun of cooking — getting to add your own flair to suit your and your family’s tastes. I’d love to know in the comments how it turns out!