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Spaghetti and Chipotle Meatballs

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MitchJGray

Zing up your usual pasta and meatballs with this Latin twist on an Italian staple.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 662 kcal
  • 33%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 71.8g
  • 23%
  • Protein:
  • 38.4 g
  • 77%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 1199 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Mix the ground beef, chipotle peppers with the adobo sauce, green onions, bread crumbs, garlic powder, salt, and pepper together in a bowl until evenly mixed. Roll the mixture into balls the size of cherry tomatoes. Arrange on the prepared baking sheet.
  3. Bake in the preheated oven until cooked through, about 30 minutes.
  4. While the meatballs bake, bring a large pot of lightly-salted water to a boil. Add the spaghetti and return to a boil. Cook until tender but still firm to the bite, about 12 minutes. Drain.
  5. Pour the spaghetti sauce in a large saucepan over medium heat; cook until hot, 5 to 7 minutes. Add the cooked meatballs and stir to coat. Ladle over the drained spaghetti and top with the grated Parmesan cheese to serve.
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Reviews

erin
7
11/16/2010

Holy Hot! The meatballs were too hot for my husband and I to take (and we like hot food!) and we could not serve it to our young daughters because of that. This recipe has some potential, but it was just far too hot for us.

cook 2 relax
7
8/4/2009

These meatballs are great! Just what I was hoping for. I did make adjustments, based on taste. I used 1lb of ground beef and only 2 chipotle peppers with about 1tsp of sauce. The hamburgers came out really flavorful with a bit of spice. Will definitely make again. thanks!

OCEANOFNOTIONS
6
2/15/2011

I like the meatballs toasted with provolone on a sub roll.