Ingredients
- A pound of ground turkey
- 1 ½ teaspoons of zesty Mexican chili powder
- A teaspoon of guajillo chili powder
- A pinch of salt
- A sprinkle of ground black pepper
- A generous tablespoon of Parmesan cheese, freshly grated
- An egg, for binding
- A drizzle of olive oil
- Some finely chopped onion
- A small jalapeno pepper, deseeded and minced
- Half an Anaheim (New Mexico) chile pepper, deseeded and finely minced
- Two tostada shells, crushed into a delicate crumbly texture
- A quarter cup of bread crumbs
- A package of spaghetti, around sixteen ounces
- A can of diced tomatoes, approximately fourteen and a half ounces
- Some diced onion
- A finely chopped chipotle chile in adobo sauce
- A jar of spaghetti sauce, about twenty-four ounces
- A spoonful of taco seasoning mix
Step 1
To start off, preheat your oven to a toasty 350 degrees F (175 degrees C). Grab a baking sheet, line it with aluminum foil, and give it a light spritz of cooking spray for good measure.
Step 2
In a big ol' mixing bowl, plop in your ground turkey like it's a gift from the flavor heavens. Sprinkle in a dash of Mexican chili powder, guajillo chile powder, a hint of salt, a crack of black pepper, and a sprinkle of Parmesan cheese. Toss in an egg, a drizzle of olive oil, some chopped onion, a jalapeno for a kick, and an Anaheim pepper for a twist. Get in there with your hands, mix it all up until it's a harmonious blend, then dust it with tostada crumbs and bread crumbs. Mix again until everything's cozy. Roll the mixture into cute little 1-inch meatballs and place them on your prepped baking sheet.
Step 3
Pop those meatballs into the oven and let them bake until they're golden brown and cooked through, around 40 minutes. Remember to give them a flip halfway through for even browning.
Step 4
Meanwhile, get a large pot of salty water boiling like a champ. Toss in some spaghetti and let it party in the boiling water until it's al dente, about 12 minutes. Drain it well in a colander and set it aside.
Step 5
As the meatballs finish up, whip up a zesty sauce in a saucepan. Combine diced tomatoes, onions, chipotle chile, spaghetti sauce, and taco seasoning. Let it simmer until the onions are tender and the flavors are mingling beautifully.
Step 6
Once the meatballs are done, nestle them into the sauce and let them mingle for an extra 5 minutes. Serve the saucy meatballs over a bed of spaghetti for a dish that's sure to impress. Enjoy!
Extra Tips & Suggestions
- 1. Keep your dried pasta in a cool, dry place like a pantry to prevent it from absorbing moisture and becoming clumpy.
- 2. Store your ground meat and fresh herbs in the refrigerator in airtight containers to maintain freshness and prevent spoilage.
