MEXICAN SPAGHETTI & MEATBALLS

Mexican Spaghetti & Meatballs image

Provided by barbara lentz

Categories Beef

Time 30m

Number Of Ingredients 25

MEATBALLS
1/2 lb ground beef
1/2 lb ground pork
1/2 medium red onion diced
1 small jalapeno seeded and diced
4 clove garlic minced
1/3 c chili flavored corn chips ground to a powder in food processor. can substitute regular corn chips
1 large egg
3 Tbsp fresh cilantro finely chopped
1 1/2 tsp ground cumin
1 tsp chipotle chili powder
1 tsp coriander powder
1/2 tsp paprika
1 tsp salt
1/2 tsp pepper
SAUCE
2 Tbsp olive oil
2 clove garlic minced
2 Tbsp jarred diced chipotle peppers such as la costena more if you like it spicier
2 Tbsp brown sugar
28 oz crushed tomatoes
TO FINISH THE DISH
8 oz spaghetti
crumbled queso fresco
fresh cilantro

Steps:

1. For the meatballs: Mix all ingredients together and shape into golf ball size balls. Preheat oven 350 degrees. Arrange meatballs on a parchment lined baking sheet. Spray the meatballs with cooking spray. Bake in oven for 15 minutes
2. Meanwhile make the sauce. Add oil to large skillet. Saute the garlic for 30 seconds. Add the chipotles and brown sugar and saute another 30 seconds. Add the crushed tomatoes and bring to a boil. Reduce heat to low and remove the meatballs from the oven and add them to the sauce and let them continue to cook in the sauce.
3. Cook spaghetti according to package directions and drain. Place spaghetti on a plate and top with meatballs and sauce. Finish with crumbled Queso Fresco cheese and fresh cilantro.
4. I also served these meatballs in grilled flour tortillas with the same toppings. Other toppings that are good with this is sliced red onion, guacamole, sour cream and shredded cheddar cheese.