Southwestern Pasta and Green Chili Meatballs

We all know spaghetti and meatballs are a classic “Italian” favorite. But just like anything, particularly anything that is so well loved by so many, there are always going to be many different versions, coming from many different regions. Today, I am offering you a Southwestern version of this timeless classic – Southwestern pasta and green chili meatballs. It is spaghetti and meatballs with Tex-Mex flair. Even classics need a new twist every now and then. 🙂

Southwestern Pasta and Green Chili Meatballs

1-1 1/2 lbs lean ground beef

1/2 cup breadcrumbs

2 TBSP cilantro, chopped

1/2 onion, diced fine

1/2 cup napolitos (sliced and pickled cactus leaves) diced fine, optional

2 jalapenos, diced fine

1 TBSP garlic

5-6 tomatoes, diced

1 each red, yellow and green bell pepper, cut into thin strips

1/2 cup mixed olives, sliced

salt, pepper, and cayenne pepper to taste

1-2 tsp cumin

1 tsp oregano, or 1 TBSP fresh oregano

1-1 1/2 cups heavy whipping cream

olive oil for cooking and butter, or canola or vegetable oil for cooking the meatballs

3-4 TBSP butter

sliced green ponions and cilantro for toppings

1 lb spaghetti

Cook your pasta.

Make the meatballs by combining the ground beef, onions, breadcrumbs, salt, pepper, garlic, cumin, oregano, napolitos and diced peppers. Combine well, then make your meatballs into whatever size you like. I like mine a little smaller because I find them easier to eat that way.

Get a large skillet very hot and add your oil and/or olive oil and butter (you need something with a higher smoke point than just regular olive oil). Carefully add your meatballs, making sure not to over crowd the skillet. Brown for about 3-4 minutes per side, or until the meatballs are completely browned. Make them in batches if necessary. When they are browned all over, remove them and set aside to keep them warm.

Sautee the peppers for about 3-4 minutes, or until they soften.

Add the tomatoes, olives, seasonings and cream to the peppers. Bring to a boil, then reduce the heat to a simmer and continue to cook, stirring frequently, for about 10 minutes, or until the sauce begins to thicken. Add your butter and incorporate into the mixture.

Re-add the meatballs into the sauce to heat and coat thoroughly with the sauce.

When everything is ready, serve it over your spaghetti and top with sliced green onions and chopped cilantro, and enjoy. I served mine with my sun-dried tomato and herb focaccia Sun-dried Tomato and Basil Focaccia and a cool, crisp Verdicchio on the side (our own that we made). I know, the meatballs were beef, so a red would have worked very well too, but I was choosing the wine to go with the sauce more than the meatballs. White wines and spicy flavorings are a great pairing.

There’s a new spaghetti in town, but have no fear, Denver is big enough for both kinds of spaghetti. 🙂

Have a great day and make everyday great. Stay safe, stay well, and always be adventurous. ‘Til next time.