Spaghetti & Taco Meatballs

• 1 lb ground beef
• 34 cup shredded Mexican blend cheese or 34 cup monterey jack cheese or 34 cup cheddar cheese or 34 cup queso quesadilla cheese or 34 cup asadero cheese
• 1 egg
• 4 tablespoons chopped fresh cilantro
• 2 scallions, chopped 1/4 cup
• 1 (1 1/4 ounce) envelope taco seasoning, such as old el paso's
• 2 tablespoons plain breadcrumbs
• 1 tablespoon lime juice
• 2 teaspoons grated lime zest
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 tablespoon canola oil
• 1 (26 ounce) jar marinara sauce
• 12 ounces spaghetti
• sour cream (optional)
• additional cilantro (optional)

1. In bowl combine beef, 1/2 cup cheese, egg, 2 Tbs.
2. cilantro, scallions, 3 Tbs.
3. taco seasoning, breadcrumbs, lime juice, 1 teaspoons zest, salt and pepper.
4. Shape into 18 meatballs using scant 2 Tbs.
5. mixture per ball.
6. In large nonstick skillet heat oil over medium-high heat.
7. Add meatballs; cook, turning occasionally until browned, about 5 minutes.
8. Drain, if necessary.
9. Add pasta sauce & remaining cilantro, taco seasoning and zest.
10. Cover; reduce heat to medium-low.
11. Simmer until meatballs are no longer pink in center, about 15 minutes.
12. Meanwhile cook spaghetti according to package directions; drain.
13. Transfer to serving platter: top with meatballs and sauce.
14. Sprinkle with remaining cheese; garnish with sour cream and cilantro if desired.

ground beef, blend cheese, egg, fresh cilantro, scallions, taco, breadcrumbs, lime juice, lime zest, salt, pepper, canola oil, marinara sauce, spaghetti, sour cream, additional cilantro

Taken from www.food.com/recipe/spaghetti-taco-meatballs-136280 (may not work)