Chili-Style Spaghetti and Meatballs

Ingredients

• 14 oz beef broth canned
• 15 oz black beans rinsed drained canned
• 4 oz chiles green chopped canned
• 14.5 oz canned tomatoes diced undrained canned
• 6 servings toppings: cheddar cheese shredded sour red chopped
• 1 tablespoon chili powder 
• 1 teaspoon ground cumin 
• 1.5 pounds ground round 
• 2 teaspoons olive oil 
• 1 tablespoon onion grated
• 1 teaspoon salt 
• 12 ounces pasta like spaghetti uncooked
• 6 oz tomato paste canned

Equipment

• bowl
• oven
• aluminum foil
• dutch oven
• broiler pan

Directions

1. Combine ground round, 1 Tbsp. onion, and next 2 ingredients in a large bowl just until blended. Gently shape meat mixture into 18 (1 1/2-inch) balls.
2. Place a lightly greased rack in an aluminum foil-lined broiler pan. Arrange meatballs on rack.
3. Bake at 350 for 15 minutes or until browned. (Centers will be slightly pink.)
4. Prepare pasta according to package directions. Keep warm.
5. Cook chili powder in hot oil in a Dutch oven over medium heat, stirring constantly, 2 minutes. Stir in tomatoes and next 3 ingredients. Gently stir meatballs into tomato mixture. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Gently stir in beans, and cook 3 more minutes.
6. Serve immediately with spaghetti and desired toppings.