Southwestern Meatballs

Southwestern Meatballs

Beth Velatini


  •   Salt and pepper, to taste
  • 1 1/4 cup  whole-wheat pasta
  • 1/2 cup  marinara sauce
  • 3/4 pounds  ground sirloin
  • serrano chiles, seeded
  • onion, chopped
  • cloves garlic
  • 1/3 cup  panko breadcrumbs
  • 1 teaspoon  ground cumin
  •   Cooking spray
  • 1 tablespoon  olive oil

Since I love all things spicy, I decided to make Southwestern meatballs. A healthy dose of serrano peppers gives some serious kick. Be careful with them, though — they are typically about five times hotter than jalapeños! I had my balls with some whole-wheat pasta and marinara sauce. Try these for a quick and easy meal or serve these at your next party.


Bring a large pot of salted water to boil over high heat.

Add the pasta and cook according to package directions. Drain and set aside. In a small pot, heat the marinara sauce over medium heat until warmed through, about 5 minutes.

Add the ground beef, chiles, onion, garlic, breadcrumbs, and cumin to the bowl of a food processor. Season with salt and pepper, to taste, and pulse to combine. (Don't overmix or the meatballs will be tough.) Take the mixture and form into about 32 meatballs.

Coat a nonstick pan with cooking spray and place over medium-high heat. Cook until seared nicely and the internal temperature reaches 160 degrees, about 5-7 minutes. Remove from heat and toss with the pasta and marinara sauce.

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