Spaghetti with Smoky Chipotle Meatballs brings a spicy twist to a classic comfort food. With a smoky flavor from chipotle peppers, this dish pairs beautifully with a rich marinara sauce and a hint of lime. It's perfect for those who love a little heat in their meal.
Start by preheating your oven to 400°F. This ensures it's hot enough to cook the meatballs through after browning. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Parmesan cheese, chipotle peppers, garlic, salt, and pepper. Use your hands or a fork to mix until everything is just combined. You want the ingredients to be evenly distributed without overworking the meat.
Next, shape the mixture into 1.5-inch meatballs. You should get about 18-20 meatballs, depending on the size. Heat olive oil in a skillet over medium heat. Once it's hot, add the meatballs, being careful not to overcrowd the pan. Brown them on all sides, turning gently. This should take about 5-7 minutes. Browning adds flavor and texture to the meatballs.
Once browned, transfer the meatballs to a baking sheet and pop them in the oven for 10-12 minutes. This ensures they cook through and remain juicy. While the meatballs are baking, cook the spaghetti according to the package instructions. Be sure to salt the water generously; this is your chance to season the pasta. Drain the spaghetti once it's cooked.
While the pasta is cooking, heat the marinara sauce in a large pot over medium heat. Once the meatballs are done, gently add them to the sauce and let everything simmer for about 5 minutes. This allows the flavors to meld together.
To serve, plate the spaghetti and spoon the meatballs and sauce over the top. Garnish with fresh cilantro and a squeeze of lime for an added burst of flavor.
This dish pairs beautifully with a simple green salad with a citrus vinaigrette, which complements the smoky flavors. A side of garlic bread or toasted ciabatta is perfect for sopping up any leftover sauce. For a beverage, consider serving with a crisp, cold beer or a light red wine, like a Pinot Noir, to cut through the richness.
Ground beef forms the hearty base of the meatballs, providing protein and a satisfying texture. Breadcrumbs help bind the meatballs together while adding a subtle flavor. Milk keeps the meatballs moist and tender, preventing them from drying out in the oven. Egg acts as an additional binder, ensuring the meatballs hold their shape. Parmesan cheese adds a nutty, savory richness that complements the spicy chipotle. Speaking of which, chipotle peppers in adobo sauce are the stars of the dish, infusing the meatballs with a smoky, spicy kick. Garlic rounds out the flavors with its aromatic and slightly pungent profile. Finally, salt and black pepper bring the seasoning up to perfect balance.
Olive oil is used for browning the meatballs, adding a bit of richness and ensuring they don’t stick to the pan. The spaghetti acts as the comforting base, soaking up the sauce and carrying the flavors. Marinara sauce provides a sweet and tangy contrast to the smoky meatballs. Garnish with fresh cilantro for a burst of freshness and lime wedges to add a zesty finish.
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