Mexican Spaghetti and Meatballs Recipe

Name: Mexican Spaghetti and Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground pork or 1 lb veal or 1 lb beef; ½ cup plain breadcrumbs; 1 large egg; 1 tablespoon chili powder; 2 teaspoons dried oregano; 5 tablespoons vegetable oil; 2 garlic cloves, minced; 1 medium onion, sliced; 8 ounces vermicelli, broken in half; 1 (14 1/2 ounce) can diced tomatoes; ½ cup queso fresco, crumbled; ½ cup cilantro, leaves roughly chopped; salt and pepper

Servings: persons

1 lb ground pork or 1 lb veal or 1 lb beef
½ cup plain breadcrumbs
1 large egg
1 tablespoon chili powder
2 teaspoons dried oregano
5 tablespoons vegetable oil
2 garlic cloves, minced
1 medium onion, sliced
8 ounces vermicelli, broken in half
1 (14 1/2 ounce) can diced tomatoes
½ cup queso fresco, crumbled
½ cup cilantro, leaves roughly chopped
salt and pepper

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

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb ground pork or 1 lb veal or 1 lb beef, ½ cup plain breadcrumbs, 1 large egg, 1 tablespoon chili powder, and more.

Yes, Mexican Spaghetti and Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Spaghetti and Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions