Mexican-Style Spaghetti and Meatballs
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
1 lb ground turkey
1 1/2 tsp Mexican-style chili powder
1 tsp guajillo chile powder
1/2 tsp salt
1/2 tsp ground black pepper
1 Tbsp grated Parmesean cheese
1 Tbsp olive oil
1/2 onion, finely chopped
1 small jalapeno pepper, seeded and minced
1/2 Anaheim (New Mexico) chile pepper, seeded and minced
2 tostada shells, crushed into fine crumbs
1/4 cup bread crumbs
1 (16 oz) package of spaghetti
1 (14.5 oz) can diced tomatoes
1/2 onion, diced
1 chipotle chile in adobo sauce, finely chopped
1 (24 oz) jar spaghetti sauce
1 Tbsp taco seasoning mix
Preheat an oven to 350° F. Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray.
Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesean cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. From the meatball mixture into 1-inch balls and place onto the prepared baking sheet.
Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
.After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.