*Mozzarella may be substituted if you cannot find fresh asiago

To prepare meatballs:

Soften bread in just enough water or milk to dampen bread. Let the bread sit for about 5 minutes until most liquid is absorbed. Squeeze excess liquid out of bread.

In a large bowl, combine all meatball ingredients, except the cheese cubes. Mix this well so that the softened bread is well incorporated into the meat mixture.

Separate meat into 12 more or less equal portions. Place a cheese cube in the center of each portion of meat and form a meatball.

In a large skillet, brown meatballs on all sides. Remove from pan and drain.

Prepare casserole:

Preheat oven to 350 degrees F.

Spread about 1/2 cup of the spaghetti sauce in the bottom of a 11×7-inch baking dish. Place meatballs in the center of the pan. Cover with aluminum foil and bake for 20-25 minutes.

Meanwhile, mix all the garlic butter ingredients in a small bowl.

Cut the bread into slices from 1/2-1-inch thick. You will need about 10 slices (depending on the width of the bread). Spread each slice with the garlic butter; set aside. Note: you can use the remaining bread to make garlic toast in a separate pan. Just butter it with the spread and lay it on a baking sheet.

Remove the meatballs from the oven and remove the foil. Place the buttered bread slices around the perimeter of the pan, keeping the meatballs in the center.

Pour remaining spaghetti sauce over the meatballs and top the meatballs with the shredded cheeses.

Bake uncovered at 350 degrees F for 15-20 minutes or until cheese is melted and bubbly and bread is golden brown.

Serves 4 for dinner.