This is the perfect sandwich for football weekends, to save some time you can bake the meatballs up to a day ahead --- I use my recipe #136292 for this but your own favorite pasta sauce will do fine, if desired you can make 20 mini meatballs instead of larger ones :) --- also see my recipe #69173
02Shape into 15 meatballs then place on a baking sheet.
03Bake at 350°F for about 25 minutes or until the meatballs are completely cooked through.
04Meanwhile using a serrated knife slice the baguette in half lenghwise and remove some of the bread from the inside to make a "pocket" to hold the meatballs inches.
05In a small bowl mix the soft butter with garlic powder and 1/4 teaspoon salt, spread over the inside slices of both breads, then sprinkle with black pepper to taste.
06Place the bread inside the oven the last 4-5 minutes of the meatball baking time and bake until the bread is lightly toasted.
07In a medium saucepan warm the pasta sauce over medium heat.
08When the meatballs are cooked add them into the sauce and toss to coat.
09Spoon the sauce and meatballs over one slice of toasted baguette bread, then top with mozzarella cheese slices.