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Chili Meatballs & Spaghetti
Chili Meatballs & Spaghetti

Chili Meatballs & Spaghetti

1 Hr(s)
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1 serving
Original recipe yields 1 serving
2 onions
1 lb lean ground beef or ground turkey breast
1 cup cooked rice, cooled
1 egg
3 tsp minced garlic, divided
1-1/4 tsp salt, divided
1-1/2 tsp ground cumin, divided
2 Tbsp + 2 tsp. oil, divided
2 zucchini, halved lengthwise, cut crosswise into 1/2"-thick slices
1 Tbsp chili powder
2 cans (14.5 oz. each) diced tomatoes with chilies
2 Tbsp tomato paste
1 lb spaghetti, cooked, drained and kept warm
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Let's Make It
1
Coarsely grate onion to equal 1/4 cup, dice remaining onion. In large bowl, mix beef or ground turkey, rice, grated onion, egg, 1 tsp. garlic, 3/4 tsp. salt and 1/2 tsp. cumin. Shape into 24 balls.
2
In large skillet sprayed with cooking spray, heat 2 Tbsp. oil over medium heat. In batches, cook meatballs, turning, until browned. Remove with slotted spoon.
3
To the drippings in pan, add remaining oil. Stir in diced onions and remaining garlic. Cook, stirring, for 3 min. Add zucchini, chili powder and remaining cumin and salt. Cook, stirring, until softened, 3 min. Stir in tomatoes and their juices, bring to boil. Cover. Over low heat, simmer until meatballs are cooked through. Serve over spaghetti.
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