2 zucchini, halved lengthwise, cut crosswise into 1/2"-thick slices
1 Tbsp chili powder
2 cans (14.5 oz. each) diced tomatoes with chilies
2 Tbsp tomato paste
1 lb spaghetti, cooked, drained and kept warm
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Let's Make It
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.