- 1 pound extra-lean ground beef
- 1/2 cup crushed saltine crackers
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 (16 ounce) can tomato sauce
- 1 loaf French bread
- 1/2 cup shredded reduced-fat mozzarella cheese
- Mix the beef, crackers, onion, and garlic in a large bowl. Roll the mixture into golf ball-size meatballs. Cook the meatballs in a nonstick skillet until browned all the way around. Drain the fat from the skillet and add the tomato sauce.
- While it's warming, slice the loaf of French bread in half lengthwise and use a fork to scoop out some of the bread in one half, forming a shallow trench. Spoon the meatballs and sauce into this ditch, sprinkle with the shredded mozzarella, and top with the other bread half.