Spaghetti & Taco Meatballs

Submitted by Denise in NH

"Found this recipe in a Woman's Weekly magazine. Posting for safe keeping on Zaar."

 

• Ready In: 55mins
• Ingredients: 16
• Serves: 6

ingredients

• 1 lb ground beef
• 3⁄4 3/4 cup queso quesadilla cheese or 3/4 cup asadero cheese
• 1 egg
• 4 tablespoons chopped fresh cilantro
• 2 scallions, chopped 1/4 cup
• 1 (1 1/4 ounce) envelope taco seasoning, such as old el paso's
• 2 tablespoons plain breadcrumbs
• 1 tablespoon lime juice
• 2 teaspoons grated lime zest
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 tablespoon canola oil
• 1 (26 ounce) jar marinara sauce
• 12 ounces spaghetti
• sour cream (optional)
• additional cilantro (optional)

directions

1. In bowl combine beef, 1/2 cup cheese, egg, 2 Tbs. cilantro, scallions, 3 Tbs. taco seasoning, breadcrumbs, lime juice, 1 teaspoons zest, salt and pepper.
2. Shape into 18 meatballs using scant 2 Tbs. mixture per ball.
3. In large nonstick skillet heat oil over medium-high heat. Add meatballs; cook, turning occasionally until browned, about 5 minutes. Drain, if necessary.
4. Add pasta sauce & remaining cilantro, taco seasoning and zest. Cover; reduce heat to medium-low. Simmer until meatballs are no longer pink in center, about 15 minutes.
5. Meanwhile cook spaghetti according to package directions; drain. Transfer to serving platter: top with meatballs and sauce. Sprinkle with remaining cheese; garnish with sour cream and cilantro if desired.