Ingredients:
· 500g ground beef
· ¾ cup bread crumbs
· 1 large egg, beaten
· 2 cloves garlic, minced
· 2 tablespoons Parmesan cheese, grated
· 2 tablespoons fresh parsley, chopped
· 2 teaspoons dried Italian seasoning
· 1 French baguette
· 1 tablespoon extra-virgin olive oil
· ½ teaspoon garlic powder
· 1 pinch salt, or to taste
· 1 (400g) jar spaghetti sauce
· 4 slices of cheese

Method:
Preheat the oven to 175C. Combine ground beef, bread crumbs, egg, garlic, Parmesan cheese, parsley and Italian seasoning in a large bowl. Mix with your hands until well combined. Shape mixture into 12 meatballs and place in a baking dish. Bake meatballs in the preheated oven until cooked through, 15-20 minutes. While the meatballs are cooking, cut the baguette in half lengthwise and open like a book. Remove and discard some of the bread from the inside to make a well for the meatballs. Brush the baguette with olive oil and season with garlic powder and salt. Place the baguette on a baking tray, open and with the oiled sides facing up.
When the meatballs have five minutes left, slip the baguette into the oven and cook until lightly toasted. Meanwhile, warm spaghetti sauce in a saucepan over medium heat. Remove meatballs from the oven. Use a slotted spoon to transfer them to the hot sauce and mix gently to coat. Spoon meatballs and sauce into one side of the baguette, nestling meatballs in the well. Top with slices of cheese. Return to the oven until cheese is melted, two to three minutes. Cool slightly before cutting and serve.