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Meatballs in a Tomato-Basil Cream Sauce


By The Recipe Review (Visit website)



I have felt recently that I just can't keep up with everything. What currently awaits me is five loads of laundry that have piled up, the bills that have gathered in their collective folder, the Christmas shopping that must get done in a timely fashion, the toilets that will need to be cleaned so that ring that appears within 5 days of the last cleaning won't gross Serena out -- I'm sure you're getting my point. Life never slows down. I think it's just that time of year. The minute my feet hit the floor in the morning I'm rushed to get us ready and out of the house and its dark when I get home from work. I'm in a high-rise building for most of the day when the sun is shining. Isn't that kind of depressing?!





Anyway, my menu selection lately has been very.... easy. In the last two nights, I've made two meals from my Kraft Foods magazine. They have been super quick, with just a handful of ingredients. My dad visited tonight (well both my parents came over but mom is always immediately led off by Serena and I only see her when she's leaving); he and my brother were laughing about me making something so easy. I kept telling them, easy isn't bad if it's good. And although we didn't have filet or lobster, I do think both meals were very good. The best part is Serena cleaned her plate with both meals, without the least bit of coercion.



As I explained to my brother that if he kept picking on the menu selections, I would be on food strike next week, I noticed that he also made a happy plate two nights in a row. So I guess they were just jabbing me for grins and giggles.



Meatballs in Tomato-Basil Cream Sauce

Kraft Food, Food and Family, Fall 2009 issue



Meatballs (makes approximately 32 meatballs)

2 lbs ground beef

1 pkg (6 oz) Stove Top Stuffing Mix for Chicken

1-1/4 cups water

2 eggs



**I halved the meatball recipe.**



Tomato-Basil Cream Sauce



Mix 1 jar (14 oz) spaghetti sauce, 2 oz. cubed Philadelphia Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook over medium-low heat 3 min. or until heated through, stirring occasionally. Add about 16 meatballs hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Kraft Grated Parmesan Cheese before serving.



**I used 28 oz. spaghetti sauce, 4 oz. cream cheese, 3 Tbsp. fresh basil, and all the meatballs (16) since I halved the meatball recipe to begin with. Served on top of pasta.**







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