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Chili Meatballs & Spaghetti

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Make It

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  • Coarsely grate onion to equal 1/4 cup, dice remaining onion. In large bowl, mix beef or ground turkey, rice, grated onion, egg, 1 tsp. garlic, 3/4 tsp. salt and 1/2 tsp. cumin. Shape into 24 balls.
  • In large skillet sprayed with cooking spray, heat 2 Tbsp. oil over medium heat. In batches, cook meatballs, turning, until browned. Remove with slotted spoon.
  • To the drippings in pan, add remaining oil. Stir in diced onions and remaining garlic. Cook, stirring, for 3 min. Add zucchini, chili powder and remaining cumin and salt. Cook, stirring, until softened, 3 min. Stir in tomatoes and their juices, bring to boil. Cover. Over low heat, simmer until meatballs are cooked through. Serve over spaghetti.


Deliciously different, and oh so easy!

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