MEXICAN SPAGHETTI & MEATBALLS
These are really good. I served them in flour tortillas instead of spaghetti with same toppings also really good.
Provided by barbara lentz
Categories Beef
Time 30m
Number Of Ingredients 25
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.
MEXICAN SPAGHETTI
Steps:
- In a large skillet over medium heat, brown beef and onion until meat is no longer pink; drain. Stir in the water, tomato sauce and taco seasoning; bring to a boil. , Break spaghetti into thirds; stir into sauce. Reduce heat; cover and simmer for 20-25 minutes or until spaghetti is tender and sauce is desired consistency Sprinkle with cheese.
Nutrition Facts :
MEXICAN PASTA WITH TOMATILLO SAUCE AND MEATBALLS
Steps:
- Preheat the oven to 400°F. Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta al dente.
- While the pasta works, add a generous drizzle of EVOO to a mixing bowl. Place the meat in the bowl. Add the egg, bread crumbs, cilantro, the thyme, scallions, allspice, hot sauce, salt, and pepper, and mix to combine. Form 2-inch meatballs and arrange on a rimmed nonstick cookie sheet. Bake for 15 minutes.
- While the meatballs bake, make the sauce. Heat a deep-sided skillet over medium-high heat. Add the 2 tablespoons of EVOO (twice around the pan), the garlic, onions, and jalapeños. Cook for 5 minutes, add the beer or stock, and cook for 1 minute. Add the tomatillos and the cilantro, season with salt and pepper, and cook until tender and saucy, about 10 minutes.
- To serve, toss the drained pasta with the sauce and meatballs and the Manchego cheese. Olé! Pass crusty bread for mopping.
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