Garlicky Pasta with Spicy Mexican Meatballs
Cook time
Total time
Serves: 4-5
  • ½ pound ground pork
  • ½ pound ground pork sausage
  • 1 egg
  • 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)
  • 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
  1. 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.
  2. 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.
  3. 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