Add water to stuffing mix in large bowl; stir just until moistened. Let stand 5 min. Meanwhile, cover rimmed baking sheet with parchment; spray with cooking spray.
Add turkey, egg, dry seasonings and 1 Tbsp. cilantro to stuffing; mix just until blended.
Roll into 20 meatballs, each about 1-1/2 inches in diameter; place on prepared baking sheet.
Bake 16 to 18 min. or until done (160ºF). Meanwhile, heat pasta sauce in small saucepan on medium-low heat, stirring frequently.
Transfer meatballs to platter; top with pasta sauce. Sprinkle with remaining cilantro.
Bake meatballs as directed; cool completely. Pack loosely in freezerweight resealable plastic bags, then seal bags and place flat in freezer. (This will allow meatballs to freeze individually.) Freeze up to 3 months. Thaw in refrigerator several hours or overnight before reheating to use as directed.
Serve over hot cooked couscous or cauliflower rice.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fiber 2g
* 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.