Spaghetti and Meatballs with Chilli

    1 hour 15 minutes

    This Mexican style spaghetti and meatballs is out of the ordinary! Lean turkey, chilli, jalapeno and crumbled corn taco shells make all the difference.

    23 people made this

    Serves: 6 

    • 500g turkey mince
    • 2 1/2 teaspoons chilli powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon grated Parmesan cheese
    • 1 egg
    • 1 tablespoon olive oil
    • 1/2 onion, finely chopped
    • 1 small jalapeno chilli, seeded and minced
    • 2 taco shells, crushed into fine crumbs
    • 1/4 cup bread crumbs
    • 500g spaghetti
    • 1 (400g) tin diced tomatoes
    • 1/2 onion, diced
    • 1 (800g) jar spaghetti sauce
    • 1 tablespoon taco seasoning mix

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat an oven to 180 degrees C. Place a sheet of aluminium foil onto a baking tray and lightly grease with cooking spray.
    2. Place the turkey mince into a large mixing bowl and sprinkle with the chilli powder, salt, black pepper and Parmesan cheese. Add the egg, olive oil, chopped onion and the jalapeno chilli. Mix well with your hands until evenly blended, then sprinkle with the taco crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into small balls and place onto the prepared baking tray.
    3. Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the centre, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
    4. 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 a 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.
    5. After you have flipped the meatballs, stir together the diced tomatoes, diced onion, 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.
    6. 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.

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    Reviews in English (19)


    Really tastes different that your standard spag & meatballs -- has a killer kick! I added cumin to the meatballs and sauce, b/c if it's Mexican I feel ya gotta have the cumin, and also added a diced jalapeno to the sauce. Great variance to a weeknight staple!  -  03 Feb 2010  (Review from Allrecipes USA and Canada)


    I forgot to add that 3-5 cloves minced garlic should be added to the ground meat mixture. Enjoy!  -  07 Mar 2009  (Review from Allrecipes USA and Canada)


    I made this exactly as written and garnished with cilantro and loved it. I could not find guajillo powder but I did find whole dried guajillo chile's in my Hispanic section. Before tossing them in my old coffee grinder for powder I sliced them open and removed the seeds. I decided to dig a hole and toss the seeds in my garden a couple of weeks ago and I have a couple dozen pepper plants coming up. Not sure what will become of them but it was fun. This Mexican twist was a nice change from your every day spaghetti. Thanks for sharing!  -  29 May 2011  (Review from Allrecipes USA and Canada)