Mexican Spaghetti and Meatballs

Name: Mexican Spaghetti and Meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 lb veal or 1 lb beef; 1/2 cup plain breadcrumbs; 1 large egg; 1 tablespoon chili powder; 2 teaspoons dried oregano; 5 tablespoons vegetable oil; 2 garlic cloves, minced; 1 medium onion, sliced; 8 ounces vermicelli, broken in half; 1 (14 1/2 ounce) can diced tomatoes; 1/2 cup queso fresco, crumbled; 1/2 cup cilantro, leaves roughly chopped; salt and pepper

Submitted by kathrynmoss

"The Chopped Cookbook (2014)"

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Ready In:: 45mins
Ingredients:: 13
Serves:: 4

ingredients

1 1 lb veal or 1 lb beef
¹⁄₂ cup plain breadcrumbs
1 large egg
1 tablespoon chili powder
2 teaspoons dried oregano
5 tablespoons vegetable oil
2 garlic cloves, minced
1 medium onion, sliced
8 ounces vermicelli, broken in half
1 (14 1/2 ounce) can diced tomatoes
¹⁄₂ cup queso fresco, crumbled
¹⁄₂ cup cilantro, leaves roughly chopped
salt and pepper

directions

Mix meat, bread crumbs, egg, 2 teaspoons of the chile powder, 1 teaspoon of oregano, salt and pepper.
Form heaping tablespoons into 24 meatballs.
Heat a large nonstick skillet over medium high heat.
When hot, pour in 2 tablespoons of the oil.
Add half the meatballs and cook, turning often to brown all sides.
Transfer to paper towel lined plate.
Repeat with the rest of the meatballs.
Add the remaining 2 tablespoons oil to the skillet.
Add garlic and onion and cook until they soften.
Stir in remaining 1 teaspoon each of chile powder, oregano, salt and pepper.
Add the noodles and cook, stirring until the noodles begin to brown and crisp.
Stir in diced tomatoes and their juices, 2 cups of water and the meatballs.
Bring skillet to a simmer, cover and cook until the noodles are tender.
Top with queso fresco and sprinkle with cilantro.