Zing up your usual pasta and meatballs with this Latin twist on an Italian staple.
- 2 pounds ground beef
- 1 (7 ounce) can minced chipotle peppers in adobo sauce, or to taste
- 1 bunch green onions, minced
- ¼ cup bread crumbs
- 1 ½ teaspoons garlic powder, or to taste
- 1 ½ teaspoons salt, or to taste
- 1 ½ teaspoons ground black pepper, or to taste
- 1 (16 ounce) package spaghetti
- 1 (15 ounce) can spaghetti sauce
- ¼ cup grated Parmesan cheese
- 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- 2 Mix the ground beef, chipotle peppers with the adobo sauce, green onions, bread crumbs, garlic powder, salt, and pepper together in a bowl until evenly mixed. Roll the mixture into balls the size of cherry tomatoes. Arrange on the prepared baking sheet.
- 3 Bake in the preheated oven until cooked through, about 30 minutes.
- 4 While the meatballs bake, bring a large pot of lightly-salted water to a boil. Add the spaghetti and return to a boil. Cook until tender but still firm to the bite, about 12 minutes. Drain.
- 5 Pour the spaghetti sauce in a large saucepan over medium heat; cook until hot, 5 to 7 minutes. Add the cooked meatballs and stir to coat. Ladle over the drained spaghetti and top with the grated Parmesan cheese to serve.
- Calories 662.1
- Carbohydrate 71.8 g
- Cholesterol 99 mg
- Fat 23.2 g
- Fiber 7.5 g
- Protein 38.4 g
- Saturated Fat 8.5 g
- Sodium 1199.3 mg
- Sugar 7.6 g
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