"This is the Mexican
style of Italian classic entrée." Serving: 6 | Prep: 30m | Ready in: 1h15m
Ingredients
• 1 lb. ground turkey
•
1 1/2 tsps. Mexican-style chili Powder
•
1 tsp. guajillo chile powder
•
1/2 tsp. salt
•
1/2 tsp. ground black pepper
•
1 tbsp. grated Parmesan cheese
•
1 egg
•
1 tbsp. olive oil
•
1/2 onion, finely
chopped
•
1 small jalapeno pepper, seeded and minced
•
1/2 Anaheim (New Mexico) chile pepper, seeded and minced
•
2 tostada shells, crushed into fine crumbs
•
1/4 cup bread crumbs
•
1 (16 oz.) package
spaghetti
• 1 (14.5 oz.) can
diced tomatoes
•
1/2 onion, diced
•
1 chipotle chile in adobo sauce, finely chopped
•
1 (24 oz.) jar spaghetti sauce
•
1 tbsp. taco seasoning mix
Direction
•
Start preheating the oven at 175°C (350°F). On a
baking sheet, lay a sheet of
aluminum foil and lightly spray with cooking
spray.
•
In a big mixing bowl, add the ground turkey and top with
the Parmesan cheese, black pepper, salt, guajillo chile powder, and Mexican
chili powder. Put in Anaheim
pepper, jalapeno pepper, chopped onion, olive oil, and the
egg.
Use your hands to mix all the ingredients together till evenly blended, then
top with breadcrumbs and tostada crumbs. Mix again till the breadcrumbs are
incorporated. Shape the mixture into one-inch balls and arrange on the prepared
baking sheet.
• Bake the
meatballs in the preheated oven for 40 minutes, or until their middles are not
pink anymore and the color turns light brown. To ensure even cooking, flip the meatballs over after 20 minutes.
• Boil a big pot of
lightly salted water to a rolling boil on high heat. Stir in the spaghetti once the water is boiling,
then return to a boil. Do not cover the pot, cook while stirring occasionally
for 12 minutes, or until the pasta is well cooked yet firm to the bite. Set a
colander in the sink and strain the spaghetti well.
• After turning the
meatballs, mix together taco seasoning, spaghetti sauce, chipotle chile, diced
onion, and diced tomatoes in a big saucepan. Simmer the mixture on medium-high heat, then lower the heat to
medium-low and simmer the mixture for 10-15 minutes until the onion becomes soft.
• Add the cooked
meatballs to the sauce, cook and stir for 5 more minutes. Use a spoon to pour the meatballs and the sauce on
the spaghetti, serve.
Nutrition
Information
• Calories: 595 calories;
•
Total Carbohydrate: 83.6 g
•
Cholesterol: 94 mg
•
Total Fat: 15.2 g
•
Protein: 28.2 g
•
Sodium: 1041 mg