Tex Mex Meatballs With Spaghetti Recipes

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TEX MEX MEATBALLS

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 125 meatballs

Number Of Ingredients 14



Tex Mex Meatballs image

Steps:

  • Line 2 baking sheets with parchment paper. Combine the ground beef, bread crumbles, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, pepper and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions, then place 1 piece of cubed pepper jack into each portion and roll them into balls with your hands. Place the meatballs on the lined baking sheets and freeze for the meatballs to firm up, 10 to 15 minutes.
  • Heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 5 batches of 25, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Serve over rice, in tacos or as appetizers, recipes follow.
  • To freeze: Put the cooked meatballs in a single layer on lined baking sheets and put in the freezer. Once frozen, divide them into freezer bags, about 25 per bag, and return them to the freezer.
  • To reheat: Place the frozen meatballs on a baking sheet and bake in a preheated oven at 350 degrees F for 15 minutes.
  • For meatballs over rice (8 servings): Divide 2 cups cooked rice among 8 serving plates. Top with 3 meatballs each, then spoon on 2 tablespoons salsa and 2 tablespoons sour cream on each. Sprinkle with chopped cilantro and add a wedge of lime to each plate.
  • For meatball tacos (8 servings): Warm 8 large soft corn tortillas in a microwave, about 30 seconds. Put one on each serving plate, then top each with 2 tablespoons shredded iceberg lettuce, 3 meatballs, 2 tablespoons grated Cheddar and 2 tablespoons pico de gallo. Fold up and serve.
  • For meatball appetizers (25 meatballs): Pour 1 1/2 cups guacamole into a bowl. Put the bowl on a platter and surround the bowl with 25 meatballs. Stick toothpicks into some of the meatballs. Put some spare toothpicks in a container and put on the platter. Garnish with cilantro leaves.

5 pounds ground beef
1 1/2 cups crumbled stale bread
3/4 cup milk
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
4 large eggs
1 pound pepper jack cheese, cut into small cubes
1/4 cup olive oil

SPAGHETTI AND MEATBALLS RECIPE BY TASTY

Here's what you need: olive oil, large yellow onions, garlic, kosher salt, pepper, red pepper flakes, tomato paste, crushed tomato, dried basil, dried oregano, dried parsley, ground beef, ground pork, bread crumbs, ricotta cheese, fresh parsley, large eggs, grated parmesan cheese, milk, kosher salt, black pepper, dried spathetti, fresh basil, grated parmesan cheese

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 24



Spaghetti And Meatballs Recipe by Tasty image

Steps:

  • Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
  • Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
  • Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
  • Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
  • Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
  • Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
  • Shape about 2 ounces (55 G) of meat at a time into balls and set on the prepared wire rack.
  • Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
  • Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
  • Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
  • Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
  • Enjoy!

Nutrition Facts : Calories 1173 calories, Carbohydrate 119 grams, Fat 47 grams, Fiber 13 grams, Protein 69 grams, Sugar 26 grams

¼ cup olive oil
2 large yellow onions, chopped
10 cloves garlic, minced
kosher salt, to taste
pepper, to taste
½ teaspoon red pepper flakes
12 oz tomato paste
55 oz crushed tomato, 2 cans
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
1 lb ground beef
1 lb ground pork
1 cup bread crumbs
½ cup ricotta cheese
¼ cup fresh parsley, chopped
2 large eggs, beaten
½ cup grated parmesan cheese
¼ cup milk
kosher salt, to taste
black pepper, to taste
1 lb dried spathetti
fresh basil, chopped
grated parmesan cheese, fresh

MEXICAN-STYLE SPAGHETTI AND MEATBALLS

It's your classic Italian entree with a Mexican kick! The crumbled corn tostadas, chili powders, chili peppers, and chipotle peppers are the difference from your run-of-the-mill meatballs and sauce. The lean turkey makes it very healthy!

Provided by Sachin K.

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 19



Mexican-Style Spaghetti and Meatballs image

Steps:

  • 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 595.1 calories, Carbohydrate 83.6 g, Cholesterol 93.7 mg, Fat 15.2 g, Fiber 7.3 g, Protein 28.2 g, SaturatedFat 3.7 g, Sodium 1041 mg, Sugar 15.3 g

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

BEST SPAGHETTI AND MEATBALLS

One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 16 servings.

Number Of Ingredients 21



Best Spaghetti and Meatballs image

Steps:

  • In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

TEX-MEX MEATBALL TACOS

Let the kids assemble their own meatball tacos - they're so tasty and sure to become a family favourite. Serve with soured cream, avocado and salsa

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 12



Tex-Mex meatball tacos image

Steps:

  • Mix the mince with the egg, spice mix and some seasoning, then shape into 16 meatballs. Set aside in the fridge to firm up slightly while you make the sides.
  • Mix the tomatoes, coriander, ½ the garlic and ½ the lime juice in a bowl with 1 tbsp oil, season and set aside. Stir the remaining garlic into the soured cream with a handful of the grated cheese and season. Slice the avocado and squeeze over the remaining lime juice. Bring these, the taco shells and lime wedges to the table.
  • Heat the remaining oil in a large frying pan. Fry the meatballs over a medium heat for 8-10 mins until evenly browned and cooked through. Sprinkle over the remaining cheese, put a lid on the pan and cook for 1 min until melted, then let everyone help themselves.

Nutrition Facts : Calories 696 calories, Fat 50 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 2.6 milligram of sodium

400g beef mince
1 egg
35g sachet fajita spice mix
4 large tomatoes , roughly chopped
small bunch coriander , roughly chopped
1 garlic clove , crushed
2 limes , 1 juiced, 1 cut into wedges to serve
2 tbsp olive oil
150ml soured cream
75g grated cheddar or mozzarella
1 avocado
8 taco shells

TEX-MEX MEATBALLS WITH SPAGHETTI

Provided by Pierre Franey

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 25



Tex-Mex Meatballs With Spaghetti image

Steps:

  • 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.
  • Combine all ingredients except remaining tablespoon of oil, and blend well.
  • Shape the mixture into 20 or more 1 1/2-inch meatballs.
  • 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.
  • 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.
  • Meanwhile, cook the spaghetti.
  • Put the water, salt and 1 tablespoon of the olive oil into a large kettle.
  • 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.

2 tablespoons olive oil
3/4 cup finely chopped onions
2 teaspoons finely chopped garlic
1 1/2 pounds ground chuck
1/2 cup fresh bread crumbs
1/4 cup chopped fresh coriander
1 egg, lightly beaten
1 teaspoon cumin powder
1 teaspoon chili powder
Salt and freshly ground pepper to taste
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
1/8 teaspoon red pepper flakes
1 cup water
Salt and freshly ground pepper to taste
8 cups water
Salt to taste
2 tablespoons olive oil
1 pound spaghetti
2 tablespoons butter

TEX-MEX SPAGHETTI

I was hungry for tacos one night, but didn't have any shells. I did have some leftover noodles. It's not too bad. I've even tried it with chicken and that's delicious, as well.

Provided by Redneck Epicurean

Categories     Spaghetti

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7



Tex-Mex Spaghetti image

Steps:

  • Preheat oven to 350 degrees.
  • Cook the pasta as directed on the package and drain.
  • While spaghetti is cooking, over medium heat, combine tomato sauce, Ro-tel, onion, beef, and Velveeta cheese in a saucepot, stirring until the cheese melts.
  • Stir in the cooked spaghetti. Pour into a sprayed 9x13 pan and sprinkle with the shredded cheddar. Bake uncovered for about 30 minutes or until the edges bubble.

Nutrition Facts : Calories 165.6, Fat 11.4, SaturatedFat 7.4, Cholesterol 39.8, Sodium 818.3, Carbohydrate 7.1, Fiber 0.8, Sugar 5.3, Protein 9.1

1 (8 ounce) can tomato sauce
1 (14 ounce) can Ro-Tel diced tomatoes with peppers, undrained
1/2 cup onion, chopped
1/2 lb Velveeta cheese, cubed
2 cups cooked ground beef
2 cups angel hair pasta (or spaghetti)
1/2 cup shredded cheddar cheese

TEX MEX SPAGHETTI

We use ground turkey products quite often. This is a recipe that I found on the Jennie-O Turkey Store site with a few changes to make this a one-dish meal. A great dish for a family with hungry teen age boys.

Provided by LARavenscroft

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10



Tex Mex Spaghetti image

Steps:

  • Crumble sausage into a large skillet, discard casings.
  • Add onion, garlic, chili powder, cumin and cook over medium-high heat 8 minutes, stirring occasionally.
  • Add tomoatoes, picante sauce, and oregano; bring to a boil.
  • Reduce heat and simmer 15 to 20 minutes or until thickened.
  • Add cooked spaghetti and stir well.
  • Serve with shredded cheese at table.

Nutrition Facts : Calories 238.7, Fat 5.5, SaturatedFat 3.1, Cholesterol 12.1, Sodium 669.8, Carbohydrate 38, Fiber 2.6, Sugar 3.2, Protein 10.2

1 1/4 lbs turkey bratwursts, ground
1 cup onion, chopped
2 teaspoons garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 (14 1/2 ounce) can Rotel Tomatoes, chili seasoned
3/4 cup picante sauce
1 teaspoon dried oregano
1 cup cheese, shredded
8 ounces spaghetti, cooked and drained (I use corn pasta)

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In a large bowl, toss together the coleslaw mix, fresh cilantro leaves and half of the spicy sauce until combined. Cover with plastic wrap and chill until ready to use. **Note: We’re saving the rest of the sauce for topping the subs at the end!**. Once the meatballs are done, remove the pan from the oven and set aside.
From thecandidappetite.com


33 TASTY TEX-MEX RECIPES TO BRING THE FIESTA TO YOUR FAMILY
Sheet Pan Fajitas. Credit: Photography and Styling: Karen Rankin. Recipe: Sheet Pan Fajitas. Don't sweat over the stovetop for this 20-minute recipe that calls for simply combining basic ingredients like chicken breasts, onion, bell peppers, and spices (cumin, chili powder, and paprika) onto a sheet pan. 12 of 33.
From southernliving.com


TEX MEX MEATBALLS - BEEF LOVING TEXANS
Place the meatballs in a large skillet, leaving space between them, then bake for 15 minutes. Step 6. Pour the enchilada sauce over/around the meatballs, and return to the oven for an additional 7 minutes. Step 7. Sprinkle the cheese all over the meatballs, and return to the oven until cheese is melted, about 3-5 minutes. Step 8. Serve ...
From beeflovingtexans.com


TEX-MEX CHICKEN MEATBALLS RECIPE - COUNTRY LIVING
Preheat oven to 400°F. Coat a small sheet pan with cooking spray. Combine chicken, egg, breadcrumbs, onion, garlic, Hatch chiles, chili powder, and cumin in a bowl. Season with salt and pepper. Form mixture into 9 (about 2 ounces each) meatballs, and place on prepared pan. Lightly grease meatballs with cooking spray.
From countryliving.com


TEX-MEX MEATBALLS WITH SPAGHETTI - DINING AND COOKING
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 …
From diningandcooking.com


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