1 pound ground beef
¾ cup Italian seasoned breadcrumbs
¾ teaspoon dried oregano
2-3 cloves garlic, minced
2 tablespoons chopped fresh parsley or 2 tsp dried
3 tablespoons grated Parmesan cheese
Pinch of cayenne pepper, or to taste
Pinch of cumin, or to taste
2 eggs, beaten
Pinch of salt and black pepper
1 small onion, chopped and sautéed until lightly browned
1 French baguette or French bread
1-2 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
Parmesan cheese
1 (14 ounce) jar spaghetti sauce
Provolone or mozzarella cheese
NOTE: If using unseasoned breadcrumbs, add a teaspoon of Italian Seasonings. You can also use any kind of cheese you like. We really liked the blend of mozzarella and Monterey Jack cheeses. I’ve also made these with sauteed bell peppers and pepperoni slices added to the sauce, something like a pizza sandwich! You can even add sauteed mushrooms.
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, gently mix by hand the ground beef, breadcrumbs, oregano, garlic, parsley, cayenne, cumin, salt, pepper, 3 Tbsp of Parmesan cheese, sautéed onion, and eggs. Shape into 24 meatballs, and place in a baking dish. Bake for about 30 minutes in preheated oven, or until cooked through.
Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, season with garlic powder, and sprinkle with some Parmesan cheese. Put the baguette into the oven until lightly toasted.
While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese or shredded mozzarella cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cut into servings.
