Preheat over to 350 degrees F.

Spray a casserole dish with non-stick spray and set aside.

Spray a large skillet with non-stick spray, add a little oil and set on stove top.

In a large bowl mix together the ground beef, rolled oats, egg, milk, garlic salt, onion salt, parsley and worcestershire sauce.

In a small bowl mix the flour, smoked paprika and salt. Stir with a fork.

Now for miniature meatballs by hand, then take them and dunk them in the flour mixture. Then lay them in a skillet, continue until they are all formed.

Turn the heat to a nice medium-high heat and cook the meatballs just until all sides are browned. Careful not to stir around too much. It could break them up.

Once browned lay them in the casserole dish and cook in preheated oven for about 30 to 35 minutes, depending on the size of your meatballs.

Remove from oven.

Heat the marinara sauce in a small saucepan. Once it's hot you pour that over the meatballs and stir them around until coated.

Now start to stack. I cut some of the excess bread off and I'll use the leftover bits for making stuffing or meatloaf. You want a nice bread to meat ratio so don't be shy to take a bread knife to your baguette till you get the pieces the way you want. Leftover bread can be used in so many other dishes so it never goes to waste her.

Start with bottom piece of bread, then a layer of lettuce if desired, then the meatball, then drizzle more marinara over top. sprinkle with cheese, top with the top part of the baguette, and stick a skewer or toothpick in the them to hold them together.

Serve with a big old I love football food smile!