Dutch Oven Meatball Sub Bake

Prep Time: 15 min.
Bake Time: 45 minutes
Servings: 6-8
Difficulty: Intermediate

Elevate your camping experience with this easy and delicious meatball sub casserole, baked to perfection in just one Dutch Oven.


18 Rhodes Dinner Rolls, thawed
1 package frozen Italian Meatballs (approx. 26 oz package)
2 cups mozzarella cheese

Marinara Sauce

1 cup – yellow onion, finely chopped
1 tbsp – garlic, minced
1 (6 oz) can – tomato paste
2 (16 oz) cans – crushed tomatoes
2 tsp – dried basil
1 tsp – dried oregano
⅛ tsp – red pepper flakes
1 tsp – kosher salt
1½ tsp – ground black pepper
½ pound hot Italian sausage cooked

  1. Cook sausage in Dutch oven, drain grease. Add the onions and cook until translucent (about 3 – 5 minutes). Add the garlic and tomato paste and cook for 2 minutes. Add the crushed tomatoes.
  2. Turn the heat down to medium and allow the sauce to cook for 10 – 15 minutes. Add red pepper flakes, salt and ground black pepper. Add herbs and cook for another 5 minutes.
  3. Add meatballs to sauce.
  4. Cut each Rhodes Dinner Roll into 4 pieces and drop into sauce.  Carefully mix into sauce evenly.
  5. Cover and let rise 30-45 minutes.
  6. Cook at 400ºF for 40-50 minutes or until rolls are golden brown.  Sprinkle with cheese and put the lid back on to let the cheese melt.
For a 10″ Dutch Oven you will need 25 hot charcoal briquettes. Place 17 coals on top of the Dutch Oven lid and 8 coals underneath the Dutch Oven.
For a 12″ Dutch Oven you will need 29 hot charcoal briquettes. Place 19 coals on top of the Dutch Oven lid and 10 coals underneath the Dutch Oven.
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