For the sauce I just combined a jar of roasted red peppers, a clove of garlic, few sprigs of fresh basil, and half a small container of chive and onion cream cheese. Once combined, I then transferred to a sauce pan and simmered.
For the Meatballs:
1 package of meatloaf/meatball mix
1/4 cup italian bread crumbs/panko mix
couple sprigs of chopped fresh parsley
1/4 cup of milk
1/2 cup shredded parm
cubed fresh mozzerella
clove chopped garlic
1/2 chopped onion
DIRECTIONS – Mix mix with breadcrumbs and let them soak up the milk. Add meat, egg, parsley, parm, salt. Mix all together until blended. Make meatballs in hand and add a cube of the fresh mozz in the middle. Bake on cookie sheet at 350 for 30 minutes. I served them on top of a few pappardelle noodles and a side of roasted garlic Cauliflower.