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Spaghetti and Meatballs plated close up

Spaghetti with Meatballs-Espagueti con Albondigas

I added a Mexican twist to classic spaghetti!
Course Main Course
Cuisine Fusion, Mexican-Style
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time For Meatballs 20 minutes
Total Time 1 hour 35 minutes
Servings 4 Servings


  • 28 ounce can whole tomatoes
  • 2 cups chile sauce- see link below in notes
  • 3 large cloves of garlic chopped
  • 3/4 tsp Mexican Oregano
  • 2 1/2 tsps chicken bouillon powder
  • Oil Olive oil, grapeseed oil
  • 2/3 cup onion diced
  • 1 jalapeno minced
  • 1 pound ground chuck
  • 1 tsp granulated garlic
  • 1/2 tsp cumin
  • 1 tsp pepper
  • 1 tsp salt
  • 1 tsp parsley or cilantro
  • 1/3 tsp red pepper flakes
  • 1 large egg
  • 1/3 cup panko breadcrumbs
  • 1/3 cup milk
  • Dash of hot sauce your choice
  • 12-14 ounces spaghetti previously cooked according to package
  • 1/2 cup Cotija Cheese finely crumbled
  • small green bell pepper diced


  • In the blender add the can of whole tomatoes, chile sauce, 1 tsp oregano, 3 cloves of garlic, 2 1/2 tsps bouillon and 2 cups of water. Blend until smooth, Taste for salt and set aside.
  • In a small saute pan, heat 1 tablespoon of oil to medium heat. Add the 1/3 cup of onion and jalapeño. Reserve the remaining onion. Saute for 5 minutes, Remove from heat and let cool completely.
  • In a bowl, add the cooled sauteed onions and jalapeño. Also mix in the ground chuck, granulated garlic, cumin, pepper, salt, parsley, red pepper flakes, egg, panko, milk and hot sauce. Mix well and shape 12 meatballs. Transfer onto baking sheet(or pan) and chill for 20 minutes.
  • After 20 minutes, add 2-3 tablespoons of oil to large pot and preheat for a few minutes. Remove meatballs from refrigerator. Brown the meatballs in the hot oil for 7-10 minutes, turning as needed. Add the reserved onion and green bell pepper. Saute for another 2 minutes.
  • Pour in the blended sauce from the blender to the meatballs. Reduce heat slightly and cook at a steady simmer for 20 minutes. Fold in the cooked spaghetti and cook for just another 5 minutes. Serve right away. Garnish with cotija cheese and chopped cilantro


A red  chile sauce is easier than you think! Minimal ingredients is all it takes! A basic red chile sauce is a good addition when you just want to add some nice rd chile pepper flavors to any dish.