Spaghetti and Meatballs with a Touch of Mexico

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Step 1

Start by heating your oven to 350°F (175°C). Line a baking sheet with foil and give it a light spray of cooking spray to keep things from sticking.

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Step 2

In a big bowl, combine the ground turkey with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan. Then add the egg, olive oil, chopped onion, jalapeño, and Anaheim pepper. Mix everything together with your hands until it’s well blended. Sprinkle in the tostada crumbs and bread crumbs, and give it another good mix. Shape the mixture into 1-inch meatballs and arrange them on the prepared baking sheet.

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Step 3

Pop the meatballs in the oven and bake for about 40 minutes, flipping them halfway through so they brown evenly and cook all the way through.

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Step 4

While the meatballs are baking, bring a large pot of salted water to a boil. Toss in the spaghetti and cook it until it’s just tender but still has a bit of bite—around 12 minutes. Drain and set aside.

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Step 5

After flipping the meatballs, start your sauce by combining diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Let it come to a simmer over medium-high heat, then turn it down to medium-low and let it cook gently for 10 to 15 minutes, until the onions soften.

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Step 6

When the meatballs are done, add them right into the sauce and let everything cook together for another 5 minutes. Serve the meatballs and sauce over your spaghetti and enjoy!