Title: Spaghetti & Chili Meatballs
Categories: Ethnic Hot Meat Pasta
Yield: 8 Servings
| 1 | | Wick fowler 2-alarm chili kit, divi |
| 1 1/2 | lb | Ground beef, lean |
| 2 | | Eggs |
| 1 | c | Green pepper; thinly sliced |
| 28 | oz | Whole tomatoes; undrained |
| 8 | oz | Tomato sauce |
| 6 | oz | Tomato paste |
| 12 | oz | ; water |
| 24 | oz | Spaghetti; uncooked |
| 1 | | Cheddar cheese, shredded (optional) |
| 1 | | Dairy sour cream (optional) |
In large bowl, combine meat with eggs, masa packet, onion packet, 1
tablespoon chili pepper packet, 1/2 teaspoon oregano packet, 1/2 teaspoon
paprika packet, 1/2 teaspoon red pepper packet and 1/2 teaspoon salt
packet; shape into 2-inch meatballs. In large saucepan, brown chili
meatballs; drain. Add green pepper, tomatoes, sauce, paste, water and
remaining seasonings; blend well. Heat to boiling. Reduce heat; simmer 30
minutes. Cook pasta according to package directions; drain. Serve hot
pasta with chili meatballs and sauce. Top with cheese and sour cream, if
desired. 8 to 10 servings.