Chili-Style Pasta and Meatballs
Creamed Corn Cornbread
Ingredients
- ¾ lb ground beef
- ½ Tbsp chili powder, divided
- ½ Tbsp ground cumin, divided
- ½ tsp onion powder
- ½ tsp garlic salt
- 1 (15-oz) can crushed tomatoes
- 1½ cups low-sodium beef broth
- 1 Tbsp tomato paste
- 1 (4-oz) can chopped green chiles
- 4 oz rigatoni pasta
- ½ cup shredded Cheddar cheese
- ¼ cup sour cream
Instructions
- Preheat oven to 400°F. Stir together beef, ½ tsp chili powder, ½ tsp cumin, onion powder, and garlic salt in a large bowl. Form mixture into 2-inch meatballs and place on a lightly greased wire rack over a rimmed baking sheet. Bake 20 minutes.
- Meanwhile, combine tomatoes, broth, tomato paste, chiles, 1 tsp chili powder, and 1 tsp cumin in a Dutch oven. Bring to a boil, reduce heat, and simmer 10 minutes.
- Add meatballs to sauce, and simmer 10 minutes longer. Season with salt and pepper, if desired.
- Meanwhile, cook pasta according to package directions; divide between 2 shallow bowls. Spoon meatball mixture over pasta; top with cheese and sour cream.
Side Dish Ingredients
- 1 (8.5-oz) box cornbread mix
- ½ (8.25-oz) can creamed corn
- 1 large egg
- ⅓ cup mlk
Side Dish Instructions
- Preheat oven to 400°F. Stir together cornbread mix, corn, egg, and milk in a bowl until blended. Pour into a lightly greased 8-inch baking pan, and bake 15 minutes or until golden brown.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 4 | |
| Calories |
825
|
303
|
1128
|
| Fat (g) | 35 | 9 | 44 |
| Sat. Fat (g) | 16 | 4 | 20 |
| Protein (g) | 51 | 6 | 57 |
| Carb (g) | 70 | 50 | 120 |
| Fiber (g) | 10 | 2 | 12 |
| Sodium (mg) | 1814 | 622 | 2436 |
| T. Sugs (g) | 16 | 15 | 31 |
| A. Sugs (g) | 0 | 12 | 12 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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