Add hot water to stuffing mix in large bowl; stir just until moistened. Add meat, spinach, cheese and egg whites; mix well.
Shape into 60 (1-1/2-inch) balls. Place in 2 rimmed pans sprayed with cooking spray.
Bake 20 min. or until done (160°F), heating pasta sauce near end of baking time.
Fully-cooked meatballs can be frozen for up to 6 weeks. When ready to serve, thaw in the refrigerator. Bake meatballs at 350°F for 8 min. or until heated through.
Adding the spinach to these low-fat meatballs makes them an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.