Mix the ground meat with the egg, a little parsley, some salt, pepper, and breadcrumbs. Let it rest while you prepare the sauce.

Finely chop the onion, bell pepper, celery, and carrot.

Heat a little olive oil in a pan and sauté the onion, bell pepper, garlic, and celery. Once softened, add the crushed tomatoes and bring to a boil.

Season with salt and pepper, then add the bay leaf, oregano, and cumin.

Let it simmer on low heat for 10 minutes.

Shape the meat mixture into golf ball-sized meatballs, fry them, and drain on paper towels.

Add the meatballs to the sauce so they finish cooking and absorb the flavor.

Cut a baguette in half, add the meatballs with sauce, and sprinkle some mozzarella cheese on top.