TEX-MEX MEATBALLS WITH SPAGHETTI

Tex-Mex Meatballs With Spaghetti image

Provided by Pierre Franey

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 25

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2 tablespoons olive oil
3/4 cup finely chopped onions
2 teaspoons finely chopped garlic
1 1/2 pounds ground chuck
1/2 cup fresh bread crumbs
1/4 cup chopped fresh coriander
1 egg, lightly beaten
1 teaspoon cumin powder
1 teaspoon chili powder
Salt and freshly ground pepper to taste
2 tablespoons olive oil
1 cup finely chopped onions
1 tablespoon finely chopped garlic
1 cup sweet red pepper, cored, cleaned and cut in 1/2-inch pieces
1 cups green pepper, cored, cleaned and cut in 1/2-inch pieces
1 teaspoon chopped jalapeno pepper (optional)
1 28-ounce can crushed tomatoes
1/8 teaspoon red pepper flakes
1 cup water
Salt and freshly ground pepper to taste
8 cups water
Salt to taste
2 tablespoons olive oil
1 pound spaghetti
2 tablespoons butter

Steps:

To make the meatballs, heat 1 tablespoon of the oil in a small skillet and add the onions and garlic. Cook, stirring, until wilted. Let cool.
Combine all ingredients except remaining tablespoon of oil, and blend well.
Shape the mixture into 20 or more 1 1/2-inch meatballs.
Heat the remaining 1 tablespoon olive oil in a large nonstick skillet and add the meatballs. Cook over medium heat, turning so they brown evenly, about 10 minutes. Keep them warm.
To make the sauce, heat the oil in a saucepan. Add the remaining ingredients, blend well and bring to a boil. Simmer for 10 minutes. Add the meatballs and simmer for 10 minutes.
Meanwhile, cook the spaghetti.
Put the water, salt and 1 tablespoon of the olive oil into a large kettle.
Bring to a boil, add the spaghetti and cook to the desired degree of doneness. Drain and return the spaghetti to the kettle. Add the remaining olive oil and butter and toss. Serve immediately with the meatballs and sauce.