For the meatballs
1 lb. ground beef
2 cloves garlic, minced
1 large egg
1/3 c. bread crumbs
2 tbsp. freshly chopped parsley, plus more for garnish
Kosher salt
Freshly ground black pepper
1 tbsp. vegetable oil
For the casserole
Cooking spray
1 baguette, sliced 3/4-” thick
1/4 c. (1/2 stick) unsalted butter, melted
2 cloves garlic, minced
1 tsp. Italian seasoning
Kosher salt
Freshly ground black pepper
2 c. freshly shredded mozzarella, divided
3 c. marinara sauce
Preheat oven to 400°. Make meatballs: In a large bowl, combine ground beef, garlic, egg, bread crumbs, and parsley. Season generously with salt and pepper, then stir together until just combined. Form into 30 evenly sized balls.
In a large skillet over medium-high heat, heat oil. Cook meatballs, in two batches, until no pink remains, 5 to 6 minutes, then drain on a paper towel-lined plate.
Grease a 9″-x-13″ baking dish with cooking spray. Place baguette slices in an even layer in the bottom of dish. In a medium bowl, stir together melted butter, garlic, and Italian seasoning and season with salt and pepper. Brush all over baguette. Top with 1 cup mozzarella, an even layer of marinara, meatballs, and remaining mozzarella.
Bake until cheese is melty, 12 to 15 minutes.
Garnish with parsley before serving.
