Tex-Mex Meatballs With Spaghetti

Ingredients

he meatballs:

• 2 tablespoons olive oil
• ¾ cup finely chopped onions
• 2 teaspoons finely chopped garlic
• 1 ½ pounds ground chuck
• ½ cup fresh bread crumbs
• ¼ cup chopped fresh coriander
• 1 egg, lightly beaten
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• Salt and freshly ground pepper to taste

The sauce:

• 2 tablespoons olive oil
• 1 cup finely chopped onions
• 1 tablespoon finely chopped garlic
• 1 cup sweet red pepper, cored, cleaned and cut in 1/2-inch pieces
• 1 cups green pepper, cored, cleaned and cut in 1/2-inch pieces
• 1 teaspoon chopped jalapeno pepper (optional)
• 1 28-ounce can crushed tomatoes
• ⅛ teaspoon red pepper flakes
• 1 cup water
• Salt and freshly ground pepper to taste

The spaghetti:

• 8 cups water
• Salt to taste
• 2 tablespoons olive oil
• 1 pound spaghetti
• 2 tablespoons butter

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1071 calories; 38 grams fat; 10 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 122 grams carbohydrates; 11 grams dietary fiber; 19 grams sugars; 60 grams protein; 168 milligrams cholesterol; 1987 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. To make the meatballs, heat 1 tablespoon of the oil in a small skillet and add the onions and garlic. Cook, stirring, until wilted. Let cool.
2. Combine all ingredients except remaining tablespoon of oil, and blend well.
3. Shape the mixture into 20 or more 1 1/2-inch meatballs.
4. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet and add the meatballs. Cook over medium heat, turning so they brown evenly, about 10 minutes. Keep them warm.
5. To make the sauce, heat the oil in a saucepan. Add the remaining ingredients, blend well and bring to a boil. Simmer for 10 minutes. Add the meatballs and simmer for 10 minutes.
6. Meanwhile, cook the spaghetti.
7. Put the water, salt and 1 tablespoon of the olive oil into a large kettle.
8. Bring to a boil, add the spaghetti and cook to the desired degree of doneness. Drain and return the spaghetti to the kettle. Add the remaining olive oil and butter and toss. Serve immediately with the meatballs and sauce.

1 hour