Mini Mexi Meatball Bowls #Ragu

“Ragú® Recipe Contest Entry. Delight everyone with these scrumptious mini Mexican meatballs atop spaghetti. The key to this recipe is the incredible simple Ragu pasta sauce deliciously smothering the dish. Mexican inspired ingredients like Mexican chili powder, cilantro and jalapenos give these Mini Mexi Meatball Bowls a subtle but distinctive flavor that's spicy, rich and comforting. Try this as an appetizer for your next party. I have been serving this for years at various gatherings and never take leftovers home.”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat an oven to 350.
  2. In a bowl mix together chorizo and ground beef. Add chili powder, salt, black pepper, and Parmesan cheese. Then mix in the egg, olive oil, 1 chopped onion, cilantro, jalapeno and poblano pepper. Add in crushed tortilla chips and breadcrumbs. Form into 24 small meatballs and place on a lightly greased baking sheet.
  3. Bake for 30 minutes or until the meatballs have lightly browned. Turn the meatballs once after 15 minutes.
  4. Boil a large pot of salted water, and add the spaghetti. Cook for 10 minutes and drain.
  5. Meanwhile, in a saucepan over medium high heat stir together the diced tomatoes, remaining onion, chipotle chile, pasta sauce and taco seasoning. Bring to a simmer, then reduce the heat to medium low and simmer 10 minutes or until onion is soft. Add meatballs to sauce. Cook for 5 additional minutes.
  6. Place equal amounts of spaghetti in appetizer serving bowls. Spoon approximately two meatballs and sauce over spaghetti. Top each bowl with avocado slices and sprinkle with Parmesan cheese and chopped cilantro.

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