Shelly's Recipe

CHILI-STYLE SPAGHETTI AND MEATBALLS

Category: Pasta - Meat

1 1/2 lbs ground round
1 tbsp grated onion
1 tsp salt
1 tsp ground cumin
12 ounces uncooked spaghetti
1 tbsp chili powder
2 tsp olive oil
1 (14 1/2 oz) can diced tomatoes, undrained
1 (14 oz) can beef broth
1 (6 oz) can tomato paste
1 (4 oz) can chopped green chiles
1 (15 oz) can black beans, rinsed and drained
Toppings: shredded Cheddar cheese, sour cream, chopped red onion

Combine ground round, 1 Tbsp. onion, and next 2 ingredients in a large bowl just until blended. Gently shape meat mixture into 18 (1 1/2 inch) balls. Place a lightly greased rack in an aluminum foil-lined broiler pan. Arrange meatballs on rack. Bake at 350 for 15 minutes or until browned. (Centers will be slightly pink.)

Prepare pasta according to pkg directions. Keep warm.

Cook chili powder in hot oil in a Dutch oven over medium heat, stirring constantly, 2 minutes. Stir in tomatoes and next 3 ingredients. Gently stir meatballs into tomato mixture. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Gently stir in beans, and cook 3 more minutes. Serve immediately with spaghetti and desired toppings. Serves 6