Spaghetti and Meatballs in a Mexican Style

Ingredients 0/19

Step 1

Warm your oven to 350°F (175°C). Line a baking sheet with aluminum foil and give it a light spray of cooking oil to keep the meatballs from sticking. In a big bowl, combine the ground turkey with Mexican chili powder, guajillo chile powder, salt, pepper, and Parmesan. Then mix in the egg, olive oil, chopped onion, jalapeño, and Anaheim pepper. Use your hands to mix everything together really well, then sprinkle in the tostada and regular bread crumbs. Mix again until everything is combined. Roll the mixture into small, 1-inch meatballs and place them on the prepared baking sheet.

Step 2

Pop the meatballs in the oven and bake for about 40 minutes, turning them halfway through so they cook evenly and get nicely browned. While they’re baking, bring a large pot of salted water to a boil. Add the spaghetti and cook it until it’s tender but still has a bit of bite—around 12 minutes. Drain the pasta and set it aside.

Step 3

After flipping the meatballs, start the sauce by combining diced tomatoes, onion, chipotle chile, spaghetti sauce, and taco seasoning in a large pan. Bring it to a simmer over medium-high heat, then lower the heat and let it cook gently for 10 to 15 minutes until the onion softens.

Step 4

When the meatballs are done, add them to the sauce and let everything cook together for another 5 minutes so the flavors meld. Serve the meatballs and sauce over the spaghetti and enjoy!