Creamy Italian Spaghetti and Meatballs

1 medium onion, divided

1 1/2 pounds lean ground beef

1/4 cup grated Parmesan Cheese

3 tablespoons dry bread crumbs

2 teaspoons Italian herb seasonings

1 tablespoon minced garlic

1 large egg

1 (24-ounce) jar spaghetti sauce

1 (8-ounce) package cream cheese

1 (16-ounce) box spaghetti, cooked and kept warm

1. Preheat oven to 375. Line a cookie sheet with foil. Mince enough onion to measure 1/4 cup; place in a large bowl. Chop remaining onion; set aside.

2. In bowl with minced onion, place ground beef, Parmesan cheese, bread crumbs, 1 teaspoon Italian seasonings, 2 teaspoons garlic, and egg; gently combine. Shape mixture into 14 (1 1/2-inch) balls. Place meatballs on cookie sheet, and bake for 20 minutes.

3. While meatballs bake, heat a large skillet over medium heat. Spray skillet with nonstick cooking spray, and add chopped onion, remaining 1 teaspoon Italian seasoning, and remaining 1 teaspoon garlic; cook for 10 minutes or until tender. Add spaghetti sauce and cream cheese, and cook for 7 minutes, stirring until cream cheese melts and mixture is well combined.

4. Reduce heat to low. Add meatballs to sauce mixture; simmer for 10 minutes. Serve over cooked spaghetti.