• Set the oven to 350°F.
• Crack the egg into a large mixing bowl and beat well with a fork.

  Add the meat, breaking it apart as you add it to the bowl. Add in the rest of the ingredients EXCEPT the marinara sauce and the mozzarella cheese.

  Using your fingers, gently mix to combine everything well. Don't compact the meat, and don't over mix it, you want these meatballs to be fluffy and light.
• Using a 1.5 inch cookie scoop or small spoon, portion out the meat into approximately 22 balls. Using your hands, shape each ball into a round ball, then set on a baking sheet.
• Cook meatballs in preheated oven for 15 minutes.
• After 5 minutes of cook time, pour the sauce into a 10-inch cast iron skillet and place it in the oven along with the meatballs to cook for remaining 10 minutes.
• Remove both pans from the oven and transfer the meatballs to the skillet, nestling them into the sauce.

  Return the skillet to the oven and cook for another 10 minutes, If you made your meatballs smaller or larger, the cooking time may vary.
• Remove the skillet again and add shredded cheese over the meatballs. Return to the oven for about 5 minutes, to melt the cheese. Optionally, set pan under the broiler to brown the cheese, but watch carefully.
• Serve immediately with garlic toasts.

Garlic Toasts

• To make the toasts, thinly slice a baguette and brush one side with olive oil. Set the toasts oil side down on a very hot grill pan for a few minutes until toasted. Rub the cut side of garlic along the toasted surface of the hot bread.