Meatballs with Tomato Basil Cream Sauce

This is a great fast recipe that you automatically get 2 meals out of bc we freeze half the meatballs right off the bat so we have a meal ready to go for another time. This sauce is so great too. You'll love it.

What you need:
For meatballs:
2 lb. Ground beef
1 pkg. (6 oz.) Stuffing Mix for Chicken
1.25 cups Water
2 Eggs
For sauce:
14 oz jar spaghetti sauce
2 oz cream cheese
2 Tbsp chopped fresh basil (I used dried)
1/4 cup grated Parmesan cheese (we had shredded leftover from the Cornmeal Chicken Parm so we used shredded)
Linguini or Fettuccini Noodles, Cooked

What you need to do:
For Meatballs:
Heat oven to 400ºF. Line 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls (ours only comes out to 24), using 1/4 cup for each. Place 16 (or twelve in our case) meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF). Combine half the meatballs with Tomato-Basil Cream Sauce. Cool remaining meatballs; freeze for later use.
For Sauce:
Mix spaghetti sauce, Cream Cheese and basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Parmesan Cheese before serving. Makes 4 servings, 4 meatballs (3 meatballs per serving in our case) and 1/3 cup sauce each.

Serve over pasta. There are a lot of instructions, but its not hard.