Chili-Style Spaghetti And Meatballs

• 1 1/2 pounds ground round
• 1 tablespoon grated onion
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 12 ounces uncooked spaghetti
• 1 tablespoon chili powder
• 2 teaspoons olive oil
• 1 (14 1/2-oz.) can diced tomatoes, undrained
• 1 (14-oz.) can beef broth
• 1 (6-oz.) can tomato paste
• 1 (4-oz.) can chopped green chiles
• 1 (15-oz.) can black beans, rinsed and drained
• Toppings: shredded Cheddar cheese, sour cream, chopped red onion

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 350u0b0 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. Serve immediately with spaghetti and desired toppings.

ground round, onion, salt, ground cumin, spaghetti, chili powder, olive oil, tomatoes, beef broth, tomato paste, green chiles, black beans, cheddar cheese

Taken from www.myrecipes.com/recipe/chili-style-spaghetti-meatballs (may not work)