Combine ingredients for meatballs, leaving out the olive oil, in a large mixing bowl. Form meatballs into about 1-1.5 inch balls.
Heat olive oil in a large skillet over medium high heat. Add meatballs and cook until brown, 2-3 minutes on each side.
Remove browned meatballs from pan to a clean dish, drain grease if needed. Add in olive oil, brown onion and garlic until translucent and fragrant. Pour in cans of tomatoes and remaining ingredients and stir to combine.
Place meatballs back in sauce, cover and simmer 5-10 minutes or until ready to serve.
While the sauce simmers slice French bread in half and brush with olive oil. Toast in large batches under a broiler. Place meatballs on toasted bread and top with mozzarella cheese, can be place on a baking sheet under the broiler until the cheese is bubbly and melted.