Creamy Mushroom & Meatball Pasta

If you find yourself with lots of meatballs leftover from spaghetti dinner, this is a great way to use them up without boring your clan with yet another dish of spaghetti. This is also a quick meal to prepare using frozen packaged meatballs as well. My family loves those Swedish meatball Banquet meals and this is pretty much the closest I have come to matching the taste ... and it's definitely a better alternative to the sodium-infused TV dinner.

32-36 precooked frozen meatballs
2 Tbsp. butter
1 small onion, diced
1/2 lb. fresh mushrooms, sliced
2 cloves garlic, minced
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh parsley, chopped
1/2 cup white cooking wine
1 cup heavy whipping cream
8 oz. penne pasta
salt and pepper, to taste

In a large skillet, saute the onions, garlic and mushrooms in butter. Add the wine and cook for 5 minutes. Stir in the cream. Bring to a boil. Reduce heat to low. Season with salt and pepper. Add the meatballs and simmer 12-15 minutes or until meatballs are cooked through. Meanwhile, cook the pasta according to package directions. Drain and add top the meatball and cream mixture. Stir until well blended. Add the parsley and basil and stir into mixture. Cook on low for 5-8 minutes more before serving.