Chili-Style Spaghetti and Meatballs |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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If desired, freeze leftovers in single servings-spaghetti, three meatballs, and sauce. Ingredients:
1 1/2 pounds ground round |
1 tablespoon grated onion |
1 teaspoon salt |
1 teaspoon ground cumin |
12 ounces uncooked spaghetti |
1 tablespoon chili powder |
2 teaspoons olive oil |
1 (14 1/2-oz.) can diced tomatoes, undrained |
1 (14-oz.) can beef broth |
1 (6-oz.) can tomato paste |
1 (4-oz.) can chopped green chiles |
1 (15-oz.) can black beans, rinsed and drained |
toppings: shredded cheddar cheese, sour cream, chopped red onion |
Directions:
1. Combine ground round, 1 Tbsp. onion, and next 2 ingredients in a large bowl just until blended. Gently shape meat mixture into 18 (1 1/2-inch) balls.
2. Place a lightly greased rack in an aluminum foil-lined broiler pan. Arrange meatballs on rack.
3. Bake at 350° for 15 minutes or until browned. (Centers will be slightly pink.)
4. Prepare pasta according to package directions. Keep warm.
5. Cook chili powder in hot oil in a Dutch oven over medium heat, stirring constantly, 2 minutes. Stir in tomatoes and next 3 ingredients. Gently stir meatballs into tomato mixture. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Gently stir in beans, and cook 3 more minutes. Serve immediately with spaghetti and desired toppings.
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