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1
Mix meat, bread crumbs, egg, 2 teaspoons of the chile powder, 1 teaspoon of oregano, salt and pepper.
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2
Form heaping tablespoons into 24 meatballs.
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3
Heat a large nonstick skillet over medium high heat.
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4
When hot, pour in 2 tablespoons of the oil.
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5
Add half the meatballs and cook, turning often to brown all sides.
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6
Transfer to paper towel lined plate.
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7
Repeat with the rest of the meatballs.
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8
Add the remaining 2 tablespoons oil to the skillet.
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9
Add garlic and onion and cook until they soften.
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10
Stir in remaining 1 teaspoon each of chile powder, oregano, salt and pepper.
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11
Add the noodles and cook, stirring until the noodles begin to brown and crisp.
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12
Stir in diced tomatoes and their juices, 2 cups of water and the meatballs.
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13
Bring skillet to a simmer, cover and cook until the noodles are tender.
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14
Top with queso fresco and sprinkle with cilantro.
