Mini Mexi Meatball Bowls Ragu Recipe

How to Make Mini Mexi Meatball Bowls Ragu

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine 1 pound chorizo sausage (removed from casings) and 1 pound ground beef.
3. Add 2 tablespoons Mexican chili powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 cup grated Parmesan cheese. Mix well.
4. Incorporate 1 large egg, 2 tablespoons olive oil, 1 medium onion (finely chopped), 1/2 cup chopped fresh cilantro, 1 jalapeño pepper (seeded and minced), and 1 poblano pepper (seeded and minced).
5. Stir in 1 cup crushed tortilla chips and 1/2 cup breadcrumbs.
6. Roll the mixture into 24 small meatballs. Place them on a lightly greased baking sheet.
7. Bake for 30 minutes, turning the meatballs halfway through, until lightly browned.
8. While the meatballs bake, bring a large pot of salted water to a boil. Add 1 pound spaghetti and cook according to package directions (about 10 minutes). Drain.
9. In a separate saucepan, heat 2 tablespoons olive oil over medium-high heat. Add 1 medium onion (diced) and cook until softened, about 5 minutes.
10. Stir in 28 ounces canned diced tomatoes (undrained), 1 (15-ounce) can chipotle peppers in adobo sauce (minced, with 1-2 tablespoons of adobo sauce), 1 (24-ounce) jar of your favorite pasta sauce, and 1 tablespoon taco seasoning.
11. Bring to a simmer, then reduce heat to medium-low and simmer for 10 minutes, or until the onion is tender.
12. Add the baked meatballs to the sauce and simmer for an additional 5 minutes.
13. Divide the cooked spaghetti evenly among appetizer bowls.
14. Spoon 2-3 meatballs and a generous amount of sauce over each serving of spaghetti.
15. Garnish with avocado slices, extra Parmesan cheese, and chopped cilantro.