Mariachi Meatballs

I actually based on this recipe, but made a spaghetti sauce! They do eat pasta in Mexico and I don’t eat much rice. So, I just used one pound of hamburger and 3/4 C corn chip crumbs, I used a can of tomato sauce instead of tomatoes. All the other ingredients were kept the same. I felt the directions were a bit cumbersome, so shorted them out. I used well chilled burger to form the meat balls and so did not refrigerate. They came out fine. While they were browning, I sliced the onion and chopped the garlic. Removed the browned meatballs from the pan and quickly (5 min) sauted the onion and garlic. Then I dumped all the rest of the ingredients, omiting the flour, in with the onion and gave it a quick stir. Added the meatballs, put on a close lid, and turned the heat to low. I put on a pot to boil pasta. When it was bubbling well, I cooked spaghetti, but it could have been anything. When the pasta was done, so were the meatballs. I uncovered them while I drained the spaghetti. The sauce was a perfect concistency with the perfect bite for an old Anglo couple! My wife always shows up when she smells onions cooking. She loved this Mexican spaghetti with meatballs and told me to save the recipe so I can make it for grandchildren as they drop in.

My last recipe to review for PAC spring '06. I know this was an adopted recipe, so I made many changes. It didn't seem very orderly or time efficent. While the meatballs were in the fridge I was making the sauce so that cut down on a lot of extra time. I also added 1 tsp garlic powder and 1/2 tsp paprika to the meat mixture to give it a little extra kick. Seems to have worked out great because my DH was very happy with the results. The only thing he did mention was that there was not enough sauce. Next time I'll be sure to make more. Great dinner for Cinco de Mayo! Thanks!