Meatball Baguete

MEATBALL BAGUETTE

½ LB. GROUND BEEF

½ LB. ITALIAN SAUSAGE

1TSPN SALT

1TSPN GARLIC POWDER

1 TSPN PEPPER

2 TBS DRIED BASIL

½ CUP PARMESAN

1 EGG

½ CUP BREAD CRUMBS

½ CUP WATER

PASTA SAUCE

1 ½ CUPS MOZZARELLA

½ CUP PARMESAN

PREHEAT OVEN TO 350 DEGREES F.

IN A LARGE BOWL, MIX; GROUND BEEF, ITALIAN SAUSAGE, SALT, GARLIC POWDER, PEPPER, DRIED BASIL, PARMESAN, EGG, BREAD CRUMBS, AND WATER UNTIL ALL THE INGREDIENTS ARE INCORPORATED.

ROLL INTO SMALL 2 TO 3 INCH BALLS AND FRY IN FRYING PAN AT MEDIUM HEAT. DRAIN OUT FAT, AND ADD IN PASTA SAUCE. COOK IN SAUCE FOR 3 TO 5 MINUTES. SET ASIDE. SLICE BAGUETTE IN HALF LENGTHWISE OR CUT OUT THE MIDDLE TOP PART. INSIDE SPRINKLE HALF OF THE CHEESE, ADD ; MEATBALLS, SAUCE, THE REST OF THE MOZZARELLA AND THE PARMESAN CHEESE.

BAKE FOR 25 MINUTES OR UNTIL CHEESE IS MELTED. CUT IN HALF. ENJOY!