2 eggs, beaten
1/3 c. milk
1 medium onion, chopped
2 garlic cloves, minced
1 c. soft bread crumbs
1/2 tsp. salt
1/2 tsp. Italian seasoning
1 1/4 lb. bulk Italian sausage
3/4 lb. ground beef
2 (26 oz.) jars spaghetti sauce
1 (1 lb.) loaf unsliced French bread, halved lengthwise
8 oz. sliced Mozzarella cheese
shredded Parmesan cheese (optional)

In a large bowl, combine the eggs, milk, onion, garlic, bread crumbs, salt and Italian seasoning. Crumble sausage and beef over mixture; mix well. Shape into 1-inch balls. Place in a greased 13 x 9 x 2-inch baking dish.

Bake at 425°F for 15 minutes or until browned.

In a Dutch oven, heat the spaghetti sauce over medium heat. Add meatballs; simmer for 15 minutes. Meanwhile, bake bread at 325°F for 10 minutes or until heated through. Place Mozzarella cheese on bottom half of bread; spoon meatballs onto cheese. Replace top. Slice sandwich into serving-size portions; serve with extra spaghetti sauce and Parmesan cheese, if desired.

Yield: 8 servings.