Cheddar Wagon Wheels and Chili Meatballs |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe came from Woman's World magazine and my kids love it. It's also simple to put together. Ingredients:
1 egg |
1 lb ground beef |
1/4 cup plain breadcrumbs |
2 teaspoons brown sugar |
1 1/2 teaspoons chili powder, divided |
3/4 teaspoon ground cumin, divided |
1/4 teaspoon garlic powder |
8 ounces wagon wheel macaroni |
1 package creamy cheddar pasta sauce mix |
1 cup half-and-half |
1 tablespoon butter |
1 (14 1/2 ounce) can diced tomatoes, drained |
Directions:
1. Lighlty beat egg; stir in beef, crumbs, sugar, 1 tsp chili powder, 1/2 tsp cumin, and garlic powder.
2. Shape mix into 16 meatballs.
3. Heat large skillet over med-high heat.
4. Add meatballs and cook; turning until browned on all sides.
5. Reduce heat to med-low and cover.
6. Cook until they are no longer pink in the middle.
7. Drain on paper towels.
8. Cook pasta according to package.
9. In pan over med-high heat, whisk sauce mix, half and half, 1/2 cup water and remaining chili powder and cumin.
10. Add butter and cook stirring constantly until mixture boils.
11. Reduce heat to low and stir in tomatoes.
12. Simmer 3 minutes.
13. Toss pasta with sauce and meatballs.
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