LC Italian Meatball Bake

Preheat oven to 350 degrees. Heat oil in a non stick skillet. Cook onion and garlic until onion is translucent, about 5 minutes. Remove from heat and let cool. In a large bowl, combine all other ingredients except for sauce and cheese. Spray a medium casserole oven proof dish with olive oil spray.
Shape meat into 12 meatballs, about golf ball size. Place in baking dish and bake at 350 for 20 minutes.
I usually spoon out about half of the meat drippings after the meatballs bake the first 20 minutes.

While meat is baking, measure out 1 ½ C sauce from jar; cap and place jar of unused sauce in fridge. It will stay good for up to 7-10 days, for the next time you want to make meatballs or whatever else you want to use it for. Add to sauce, 1 drop liquid splenda ,or 1 pkt of splenda, a dash of garlic salt, and ½ tsp. Italian herbs.
Stir well. Pour over meatballs after the initial 20 minutes, top with cheese and return to oven and bake at 350 for an additional 10-12 minutes. Remove from oven and let stand for 5 minutes before serving.