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mexican spaghetti & meatballs

Recipe by
barbara lentz
beulah, MI

These are really good. I served them in flour tortillas instead of spaghetti with same toppings also really good.

yield 2 -4
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For mexican spaghetti & meatballs

  • 1/2 lb
    ground beef
  • 1/2 lb
    ground pork
  • 1/2 md
    red onion diced
  • 1 sm
    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 lg
  • 3 Tbsp
    fresh cilantro finely chopped
  • 1 1/2 tsp
    ground cumin
  • 1 tsp
    chipotle chili powder
  • 1 tsp
    coriander powder
  • 1/2 tsp
  • 1 tsp
  • 1/2 tsp
  • 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
  • 8 oz
  • crumbled queso fresco
  • fresh cilantro

How To Make mexican spaghetti & meatballs

  • 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.

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