3 1/2 c. spaghetti sauce
1 (10 oz.) pkg. frozen chopped spinach, defrosted, drained and squeezed dry
1/2 lb. lean ground round
1 green onion, finely chopped
2 tbsp. grated Parmesan cheese
1/4 c. Italian bread crumbs
1 egg white
1/4 c. skim milk

In large bowl, beat egg white with fork. Add all ingredients except spaghetti sauce, blending well.

Spray 10x15 inch nonstick baking sheet with nonstick coating. Preheat oven to 375 degrees.

By hand, roll meat into 10 meatballs. Arrange 1 inch apart on baking sheet.

Bake for 40 minutes. Warm sauce while meatballs are baking. Remove meatballs from oven and let stand 10 minutes before adding to sauce.

Gently stir meatballs into sauce, cooking together for 10 minutes. Serve or store.