Meatball-Stuffed French Loaf

Combine beef, pork, eggs, bread crumbs, the 1/2 cup cheese, the 1/4 cup parsley, salt, and 2 tablespoons of the dry sauce mix. Shape into meatballs, each about 1 1/2 inches in diameter.

In a wide frying pan over medium heat, melt half the butter. Add half of the meatballs and cook, shaking pan to brown meatballs on all sides. Remove and set aside.

Melt remaining butter and brown remaining meatballs. Remove from pan and set aside. Discard pan drippings, if necessary.

In same pan, blend remaining dry sauce mix with tomato sauce and water. Heat until bubbly.

Return meatballs to pan. Cover, reduce heat, and simmer for about 25 minutes.

Meanwhile, cut off top third of the bread and scoop out insides (reserve for other uses), leaving a shell about 1 inch thick. Heat, uncovered, in a 350 degrees F oven for 10 minutes, if desired. With a slotted spoon, transfer meatballs into warmed loaf.

Garnish with parsley, if desired. Pour tomato sauce into a serving bowl to offer at the table. Pass additional grated cheese.