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.