Who knew you could prepare and cook your ribs in less than an hour? You can now use an air fryer, though. For a weeknight dinner, quick and simple.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound ground turkey
- 1 ½ teaspoons Mexican-style chili Powder
- 1 teaspoon guajillo chile powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon grated Parmesan cheese
- 1 egg
- 1 tablespoon olive oil
- ½ onion, finely chopped
- 1 small jalapeno pepper, seeded and minced
- ½ Anaheim (New Mexico) chile pepper, seeded and minced
- 2 tostada shells, crushed into fine crumbs
- ¼ cup bread crumbs
- 1 (16 ounce) package spaghetti
- 1 (14.5 ounce) can diced tomatoes
- ½ onion, diced
- 1 chipotle chile in adobo sauce, finely chopped
- 1 (24 ounce) jar spaghetti sauce
- 1 tablespoon taco seasoning mix
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray.
- Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into 1-inch balls and place onto the prepared baking sheet.
- Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
- Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.
Nutrition Facts
| Calories | 595 kcal |
| Carbohydrate | 84 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 7 g |
| Protein | 28 g |
| Saturated Fat | 4 g |
| Sodium | 1041 mg |
| Sugars | 15 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I thougoughly enjoyed this recipe, from making it, eating it and photo-ing it…
This recipe right here is a keeper. SO tasty. Definitely making this again and adding into my rotation. I would highly recommend it. It’s a little spicy, but you can regulate the heat to your liking. I didn’t use all of the peppers that they suggested, and instead of tostada shells, I crunched up tortilla chips. They really add another level of flavor to the meatballs. This would freeze well too.
What an incredible, unique dish!!! It was the perfect amount of spice for my hubby and me. My kids thought it was too spicy, but what do they know?! I didn’t have the special chili powders it called for, so I just used the regular kind. I also used beef and not turkey (it’s a preference thing). Other than that I followed the recipe completely!! Excellent twist on a classic recipe! Good work 🙂
I have not tried but it sounds yummy!
These meatballs tasted just like the tostadas, so that was weird. The sauce was good. This had potential but could have been a lot better.
Absolutely loved this tasty recipe and so did my hubby! I made the meatballs as written using crushed tortilla chips, yummy! I added some cumin and taco seasoning to the mix along with some fresh chopped cilantro & minced garlic. I played a little more with the sauce, sauteed the onion with minced garlic, then used Barilla garlic Neapolitan as the base, and Rotell for the diced tomatoes. I also added a 4oz can of diced green chilis, too. I spiced this up with some cumin and more taco seasoning. I also added a good handfull of chopped cilantro to the sauce. What a great dish. This would be fun for Cinco de Mayo! Thanks for sharing this recipe, Sachin.
Only reason it wouldn’t get a perfect score is because it was pretty preparation intensive and ended up being VERY spicy!
I was having friends over for dinner so I thought it’d be a good time to try this recipe. I couldn’t find a type of chili powder that was called for; however, I was able to sub a few things but, nothing I’ll share. Just note that it turned out great and they went home happy and one is sleep on the couch. The meatballs sort of took me back to when I was a child so it was fun making those too. I might have gotten carried away with the peppers because my lips are just cooling down. I’ll definitely make this again, I’m thinking to an office potluck for something different.
I loved this recipe. I chose to brown the meatballs in olive oil in a large skillet on both sides and then simmered them instead of baking them in the oven. I used Hunts brand Roasted Garlic & Onion sauce and it turned out delicious!
5 Stars for the idea because I Totally changed it to a “Mexican Style Spaghetti Meat Sauce.” This may not seem a “fair” review in some peoples eyes, but I REALLY appreciate the idea! Use ground beef and eliminate tostadas, bread crumbs, olive oil (unless using a real lean meat), essentially all the meatball stuff. Brown meat with remaining meatball ingredients. Combine sauce ingredients and cook together in a saucepan then combine with meat and serve over pasta. 1 or 2 pounds of meat? I don’t know, I’ll have to figure that out. 1 or 2 pounds of pasta? Same thing. It’s going to be fun working on this one! 🙂
Great! Pretty easy too; I have little ones so I left out the jalapeno and Anaheim and I used about 4 cups fresh tomatoes from our garden instead of the canned. Will make again!
I added more cheese to the meatballs and or under cooked them a tad bit, cause the consistancy was off. My children didnt like the meatballs, but ate the sauce and noodles. My husband however, enjoyed it all very much. it was okay to me, the spice was nice, but too much sauce and had a hassle getting all the different peppers.
A wonderful twist on spaghetti to liven things up!
Really tastes different that your standard spag & meatballs — has a killer kick! I added cumin to the meatballs and sauce, b/c if it’s Mexican I feel ya gotta have the cumin, and also added a diced jalapeno to the sauce. Great variance to a weeknight staple!
I used beef not turkey. Left out the hot peppers and put in a can of Ro-tel instead of tomatoes. It was wonderful!
Wonderful. Whole family loved it!! I added about 1 t minced garlic to the meatball mixture and the sauce. In addition I used a 15 oz can of tomato sauce instead of diced tomatoes. I will make this again for sure.
thanks for the healthy recipe.. I like chicken meatballs more than beef ones
I forgot to add that 3-5 cloves minced garlic should be added to the ground meat mixture. Enjoy!