Meatballs can be made up to one day ahead. Keep covered, in the fridge.
2 tblsps vegetable oil
350g jar Leggo’s Sundried Tomato & Roasted Garlic Stir Through Sauce
450g twin-pack garlic baguette
3⁄4 cup shredded Tasty cheese
500g beef mince
2 tblsps Dijon mustard
1⁄2 cup packaged dried breadcrumbs
1⁄2 cup finely grated parmesan
1 egg, lightly beaten
1⁄2 cup finely chopped fresh parsley
Salt and pepper, to taste
To make meatballs, combine all ingredients in a large bowl. Mix well. Roll two level tablespoons of mixture into balls. Makes 16.
2. Heat oil in a large frying pan over a medium to high heat. Add meatballs. Cook, turning occasionally, for about 5 minutes, or until browned all over.
3. Transfer balls to a large bowl. Add sauce. Stir to coat.
4. Cut baguette all the way through pre-cut slices. Discard ends. Arrange on an oven tray lined with baking paper. Top with meatballs. Sprinkle with cheese.
5. Cook in a moderately hot oven (190C) for about 15 minutes, or until bread is crisp. Serve.