Ingredients

1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound lean ground beef
1 loaf (1 pound) Italian/French bread, cut in 1-inch slices
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise (I used Miracle Whip and it was fine!)
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cups (8 ounces) shredded mozzarella cheese, divided
1 jar spaghetti sauce
1 cup water
2 garlic cloves, minced

In a bowl, combine onions, bread crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-inch balls. Place on a rack in a shallow baking pan. Bake at 400 degrees for 15-20 minutes or until no longer pink.
Meanwhile, arrange bread in a single layer on an ungreased 13-by-9-by 2-inch baking dish (all of the bread might not be used). Combine cream cheese, mayonnaise, Italian seasoning and pepper in a bowl and spread over the bread.
Sprinkle with 1/2 cup mozzarella. Combine spaghetti sauce, water and garlic in another bowl; add meatballs. Pour meatball mixture over cheese mixture and sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees for 30 minutes or until heated through and bubbly. Makes 6-8 servings. Do NOT use fat-free mayonnaise.

Directions

Note: You can make meatballs ahead of time and freeze for future use. I usually make a double batch of meatballs, and then use the second half of the meatballs the next time around.