1 or 2 chipotle chilies in adobo sauce, minced (include the sauce that sticks to the chilies)
½ cup grated pepper jack cheese
¼ cup plain or seasoned bread crumbs
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground black pepper
a pinch of red pepper flakes (optional)
Pasta
1 cup good olive oil, plus more as needed to coat the pasta
2-4 cloves garlic, minced (depending on how much you like garlic)
1 pound spaghetti
¾ cup Parmesan cheese, grated
ground black pepper, for garnish
red pepper flakes, for garnish
Instructions
Preheat your oven to 400 degrees F. Combine all of the meatball ingredients in a large bowl with clean hands. Line a baking sheet with foil and spray with non-stick spray. Roll the into balls 2 to 3 inches in diameter and bake for 15-20 minutes, until cooked through and bubbling slightly.
Place the cup of olive oil in a small sauce pan and add in the minced garlic. Cook over medium-low heat for 15 minutes until lightly golden, stirring every 5 minutes or so. Cook the pasta according to package directions until al dente. Add the garlic and olive oil, then add a bit more olive oil if needed. Toss with the Parmesan cheese.
Serve the pasta with the meatballs and garnish with some freshly ground black pepper and sprinkle with a few red pepper flakes, if needed. Serves 4-5.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2010/06/07/garlicky-pasta-with-spicy-mexican-meatballs/