1/3 Cup of chopped onions
1/4 Cup of seasoned bread crumbs (I used roasted garlic)
3 Tbs. shredded asiago cheese (original recipe called for grated parmesan)
1 lb. ground beef
1 loaf of italian bread (I used italian bread with cheese)
8 oz. cream cheese, softened
1/2 Cup mayonnaise
1 tsp. Italian seasoning
1/4 tsp. pepper
2 Cups shredded mozzarella cheese, divided
1 Jar (28 oz) of spaghetti sauce
1 Cup water
2 garlic cloves, minced
Directions:
In a bowl, combine onions, crumbs, and asiago (parmesan). Add beef and mix well. Shape into 1-in. balls; place on a rack in a shallow baking pan. Bake at 400 for 15 minutes or until no longer pink. Meanwhile, rip italian bread into 2-in. pieces. Arrange bread pieces in a single layer in an ungreased 13X9 baking dish (all of the loaf may not be used).
Combine cream cheese, mayo, Italian seasoning, and pepper; spread over the bread. Sprinkle with 1/2 Cup of mozzarella. Combine sauce, water, and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered at 350 for 30 minutes or until heated thoroughly.
Side note: Do not use reduced fat or fat-free mayo.
**Recipe in part from Taste of Home.
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