Mexican Style Spaghetti And Meatballs Recipes

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MEXICAN SPAGHETTI & MEATBALLS



Mexican Spaghetti & Meatballs image

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

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.

MEXICAN SPAGHETTI



Mexican Spaghetti image

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 small onion, chopped
3 cups water
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
1 package (7 ounces) spaghetti
1 cup shredded cheddar cheese

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



Mexican Pasta with Tomatillo Sauce and Meatballs image

Categories     Bread     Cookies     Sauce     Pasta     Bake     Tomatillo     Boil

Yield 4 servings

Number Of Ingredients 24

Coarse salt
1 pound fettuccine
Meatballs
Extra-virgin olive oil (EVOO), for drizzling
1 pound ground pork or chicken
1 egg
1/2 cup plain bread crumbs
2 tablespoons fresh cilantro, finely chopped
2 tablespoons finely chopped fresh thyme (from 5 to 6 sprigs)
3 scallions, finely chopped
1 teaspoon allspice
A few dashes of hot sauce
Coarse black pepper
Sauce
2 tablespoons EVOO
4 garlic cloves, crushed
1 large yellow onion, finely chopped
2 jalapeños, fully seeded and very thinly sliced
1 cup Mexican beer or chicken stock
20 tomatillos, peeled and coarsely chopped
2 tablespoons fresh cilantro, finely chopped
Salt and freshly ground black pepper
1 cup grated Manchego cheese
Crusty bread

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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