Creamy Marsala Meatballs

• 1 lb. extra-lean ground beef Safeway 1 lb For $3.99 thru 02/09
• 1/3 cup dry bread crumbs
• 1 egg
• 2 tsp. LEA & PERRINS Worcestershire Sauce
• 1/4 tsp. pepper
• 2 cups sliced fresh mushrooms
• 1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Creme
• 1/4 cup Marsala wine
• 1/4 cup milk
• 2 cups hot cooked angel hair pasta
• 2 tsp. chopped fresh parsley

1. Heat oven to 375 degrees F.
2. Mix first 5 ingredients; shape into 16 meatballs, each about 2 inches in diameter.
3. Place in 15x10x1-inch pan sprayed with cooking spray.
4. Bake 20 min.
5. or until meatballs are done.
6. Meanwhile, cook mushrooms in large nonstick skillet on medium-high heat 6 min.
7. or until tender, stirring frequently.
8. Add cooking creme, wine and milk; cook and stir 2 to 3 min.
9. or until heated through.
10. Add meatballs to skillet; stir to evenly coat with sauce.
11. Serve over pasta; top with parsley.

extralean ground beef, bread crumbs, egg, worcestershire sauce, pepper, mushrooms, philadelphia italian, marsala wine, milk, pasta, parsley

Taken from www.kraftrecipes.com/recipes/creamy-marsala-meatballs-125508.aspx (may not work)