Meals Matter

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Contributed By: DCC
Dairy Council of California

A mixture of flavors makes this dish unique

Ingredients

1 pound Ground beef

1 cup Fresh bread crumbs (about 2 slices of bread)

3/4 cup Picante sauce, divided

1/4 cup Minced onion

2 tablespoons Minced parsley

1 Egg

1 teaspoon Salt

2 teaspoons Ground cumin, divided

1 can (15 ounces) tomato sauce

1/2 pound Pasteurized processed cheese spread, cubed

1 1/2 teaspoons Chili powder

1 teaspoon Ground coriander

1 pound Uncooked thin linguine or other pasta, hot cooked and drained

1/3 cup Chopped fresh cilantro, optional

Additional picante sauce, optional

Preparation

Combine beef, bread crumbs, 1/4 cup picante sauce, onion, parsley, egg, salt and 1/2 teaspoon cumin; mix well. Shape into 1-inch balls. Place meatballs on 15 x 10-inch jelly roll pan. Bake at 350 degrees F for 15 minutes. Drain off fat (OR, arrange meatballs in a circle in 9-inch glass pie plate. Cover with waxed paper; microwave at HIGH [100% power] 3 minutes, rotating dish halfway through cooking. Drain off fat; repeat until all meatballs are cooked.)

Combine tomato sauce, remaining 1/2 cup picante sauce, cheese spread, chili powder, remaining 1 1/2 teaspoons cumin and coriander in large saucepan. Cook over low heat, stirring frequently until cheese is melted. Add meatballs; simmer until heated through. Spoon over pasta; sprinkle with cilantro, if desired. Serve with additional picante sauce and garnish, if desired.

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