Ingredients
Chorizo Meatballs:
| 2tsp. | Vegetable Oil |
| ½ cup | Diced Onion |
| ½ cup | Finely chopped Bell Pepper |
| 1 rib | Celery, trimmed and finely chopped |
| 2 cloves | Garlic, minced |
| ½ tsp. | Ground Cumin |
| 1 | Egg |
| 3 Tbl. | Ground Flax Seed or Bread crumbs |
| 1 tsp. | Sea Salt |
| ¼ tsp. | Ground Black Pepper |
| 2 ½ Tbl. | Grated Cotija Cheese (plus additional for garnish) |
| 1 lb. | Ground Turkey |
| 1 | Chorizo Sausage or Soy based Chorizo |
Pasta Sauce:
| 2 tsp. | Olive or Vegetable Oil |
| ¼ cup | Diced Onion |
| 10 oz | Marinara Sauce |
| 2 tsp. | Ancho Chile Powder (or Chile powder) |
| 1 tsp. | Oregano |
| 8 oz | Spaghetti or Bucatini pasta |
Instructions
- Preheat oven to 350F. Heat oil in a skillet over medium high heat. Saute bell pepper and celery until lightly golden and tender. Transfer to a large mixing bowl. Add remaining ingredients and mix until just combined. Do not over mix the turkey mixture or it the meatballs will be tough. Form into meatballs about the size of a golf ball. Place meatballs on a foil lined baking sheet and bake until temperature reaches 165F.
- In a medium saucepan, heat oil over medium heat. Saute onions until tender and lightly golden. Add sauce, ancho Chile powder and crumble oregano into pan. Heat throughout and season with salt if needed.
- Add meatballs and heat throughout.
- Cook pasta according to package directions. Drain and serve with sauce and meatballs. Garnish with cotija cheese.