The Best Mexican Style Spaghetti and Meatballs | Simple Easy Recipe

The Best Mexican Style Spaghetti and Meatballs | Simple Easy Recipe

Mexican Spaghetti! The seasoning blend that I have for you will have even your pickiest eater asking for seconds. This is the way my mother made spaghetti for us and to this day; it’s one of my favorite pasta. Lots of love, Stephanie and Cloud

1.5 Pounds of Ground Beef or choice of protein
1/4 Cup Bread Crumbs
2 Tablespoons milk (Adjust as needed to hydrate bread crumbs adding 1 TBS at a time)
1/4 cup Cotija Cheese
1 Large Egg
1/2 Teaspoon Mexican Oregano
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Chicken Bouillon
1/4 teaspoon salt

* For bread crumbs I used Mrs. Cubbinson’s Stuffing
I ground the cubes in the blender until desired consistency

Spaghetti Sauce
A drizzle of Oil (Canola)
1 Finely Chopped Small Onion
1 Can Tomato Sauce (Hunt’s) + 1/2 cup water
2 Tablespoons Margarine or Butter
1/2 Tablespoon Chicken Bouillon
1/2 Tablespoon Mexican Oregano

Tips for a larger serving of Meatballs
1 Egg Per pound of Beef or choice of protein
1/4 Cup Cheese per Pound beef or choice of protein
1 Teaspoon Salt

Baked meatballs
Bake at 400 Degrees 18-20 Minutes


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Our Amazon Storefront: You can find the roasting grill in the “cooking essentials list”

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