Tuesday, October 4, 2011

Mexican Style Spaghetti and Meatballs

Here is my version of  Mexican Spaghetti and Meatballs.  I had some leftover tortilla chips and I wondered what would happen if I crushed them and used them as a binder for a meatball.  Then I realized, I haven't done a Mexican Spaghetti and Meatball dish so here it is.  The flavors of taco seasoning, chipotle, cumin and oregano waft throughout this dish.  I dolloped it with some creamy cool sour cream and I said "Ole!"

Ingredients for the Meatballs:
1lb of lean ground meat (I used chicken)
1 cup of tortilla chips (1/2 cup crushed)
1 tsp of ground cumin
1 tsp of dried oregano
2 cloves of garlic grated
1/2 tsp of seasoning salt or Adobe seasoning (see note)
Black pepper (to to taste)
Red Chili flake (to taste)

Note:  Be conservative with the salt seasoning in these meatballs if you are using tortilla chips that are salted.  If they are unsalted, season normally.

Ingredients for the sauce:
1 jar of your favorite spaghetti sauce
2 cups of your favorite salsa
1 tsp of ground cumin
1 tsp of dried oregano
2-3 cloves of garlic grated
2Tbs of Taco seasoning (I used McCormick brand)
1Tbs of chipotle peppers minced
1 medium onion chopped

1-2 jalapeno seeded and chopped
1-2 tsp of brown sugar
Red chili flakes (to taste)
Seasoning Salt or Adobe Seasoning to taste (this is the salt in the dish)

1 box of Pasta (cooked 1 minute shy of al dente)

Sour cream

Boil your pasta according to package instructions.  Drain it 1 minute shy of fully cooked because it will finish cooking in the sauce.

Mix all the meatball ingredients together.  Shape into larger than a walnut size meatballs.  Fry in 2 Tbs of canola oil until the outside is browned.  Drain onto a plate and set aside until the sauce is ready to finish cooking them.

In the same pan you fried the meatballs, use the remaining oil to fry the chopped onion, garlic and jalapeno peppers.  Then add your salsa, minced chipotle peppers and your jar of spaghetti sauce.  Simmer for 2-3 minutes.

Next add your seasoning:  Taco seasoning, cumin, oregano, chili flakes, chili flakes, seasoning salt and sugar.  Simmer for 2 more minutes. Taste for seasoning and see if  like the flavors.

Next add your browned meatballs into the sauce and allow to simmer for 15 minutes.  Stir occasionally.

Add your cooked pasta to the sauce and toss well.  Allow the pasta to finish cooking in the sauce for 1-2 minutes. 

Garnish with sour cream and enjoy.  Serves 6.

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  1. Yum! What a great idea to put the tortilla chips in the meatballs. I bet this would go over well with the whole family!

  2. I love the way you put together a meal. Your ideas always come together in the form of a great dish. And Congratulations on Todays Top 9!

  3. delicious flavourful combination looks wonderful

  4. Another fantastic spaghetti and meatball recipe! This might be my favorite yet as it combines two of my favorite types of food: Mexican and Italian! What an intriguing combination!

  5. Great idea!! I'm going to have to try this. It's perfect!

  6. You are SO creative! What a terrific idea - and a great flavor combination!

  7. I've never heard of such a dish...but it looks amazing! I have a feeling my family would love this!

  8. A little Mexican-Italian fusion going on here! :) It looks wonderful. I love the jalapeno in the sauce. Spicy!

  9. Ramona! I think one of the things that I like most about your blog is that I am starting to look forward to what you do with spaghetti and meatballs! I probably make spaghetti once a week...just italian meatballs and tomato sauce. So I really love how you change things up! How really creative!

  10. The addition of chilli can only ever be a good thing - yum :-)

  11. What a great idea using tortilla chips as a binder! Looks great :o)

  12. Spaghetti with meatballs? Now why didn't I think of this!!! What a gorgeous meal. I want to dive right in :)

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