Creamy Marsala Meatballs

• 1 lb extra lean ground beef
• 1/3 cup dry breadcrumbs
• 1 egg
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon pepper
• 2 cups sliced fresh mushrooms
• 1 (10 ounce) container Italian cheese, and herb cooking creme (Philadelphia)
• 1/4 cup marsala wine
• 1/4 cup milk
• 2 cups hot cooked angel hair pasta
• 2 teaspoons 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. Place in 15x10x1 inch pan sprayed with cooking spray. Bake 20 minute or until meatballs are done.
3. Meanwhile, cook mushrooms in large nonstick skillet on medium-high heat 6 minute or until tender, stirring frequently. Add cooking creme, wine and milk; cook and stir 2-3 minute or until heated through.
4. Add meatballs to skillet; sitr to evenly coat with sauce. Serve over pasta; top with parsley.

extra lean ground beef, breadcrumbs, egg, worcestershire sauce, pepper, mushrooms, italian cheese, marsala wine, milk, pasta, parsley

Taken from www.food.com/recipe/creamy-marsala-meatballs-469173 (may not work)