Description
Spaghetti Tacos combine the classic flavors of Italian pasta and meatballs with the fun, handheld convenience of tacos. This recipe features tender meatballs baked to perfection, tossed with al dente spaghetti and marinara sauce, then served in warm flour tortillas with fresh toppings. A cheesy, beefy, and creative meal that’s perfect for family dinners or casual gatherings.
Ingredients
Scale
Meatballs
- 1 lb. ground beef
- 1 large egg
- ⅓ cup Italian bread crumbs
- 1 ⅔ cups Kraft grated Parmesan cheese (divided, powdery kind)
- 2 Tbsp. mild taco seasoning
- 1 tsp. garlic salt
- Freshly ground black pepper to taste
Spaghetti and Sauce
- 1 lb. thin spaghetti pasta
- 1 jar favorite marinara sauce
Tacos
- 8-10 medium size flour tortillas
- 3 Tbsp olive or canola oil (or more if needed)
Toppings
- Fresh Parmesan cheese (for topping)
- Fresh cilantro, finely chopped
- 1-2 Roma tomatoes, diced
- ¼ white onion, diced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C), preparing it for baking the meatballs.
- Prepare Meatball Mixture: In a large bowl, combine ground beef, egg, Italian bread crumbs, taco seasoning, ⅓ cup grated Parmesan cheese, garlic salt, and freshly ground black pepper. Mix thoroughly until well combined.
- Form Meatballs: Scoop the mixture into small balls about 1 ½ inches in diameter. Roll them gently with your hands to form smooth meatballs. Place each meatball onto a baking sheet lined with parchment paper.
- Bake Meatballs: Bake the meatballs in the preheated oven for approximately 20 minutes or until fully cooked through. Adjust time accordingly for smaller or larger meatballs. After baking, gently press the meatballs with paper towels to absorb any excess grease.
- Cook Spaghetti: While the meatballs bake, bring a large pot of salted water to a boil. Break the spaghetti in half before adding to the boiling water. Cook the pasta according to package directions, aiming for al dente by cooking 1-2 minutes less than recommended. Drain and return the pasta to the pot.
- Combine Pasta and Meatballs: To the pot with cooked spaghetti, add your favorite marinara sauce, the baked meatballs, and ⅓ cup Kraft grated Parmesan cheese. Gently stir with a large spoon to combine, being careful not to break the meatballs. Keep warm until ready to serve.
- Prepare Tortillas and Toppings: Warm the flour tortillas in a dry skillet or microwave. Prepare toppings by dicing Roma tomatoes, chopping white onions, and fresh cilantro. Have fresh Parmesan cheese ready for sprinkling.
- Assemble Spaghetti Tacos: Spoon the meatball and spaghetti mixture into each warm tortilla. Top with diced tomatoes, onions, chopped cilantro, and a sprinkle of fresh Parmesan cheese for an extra cheesy finish.
- Serve and Enjoy: Serve the Spaghetti Tacos immediately while warm. Expect a messy but delicious handheld combination of Italian comfort food with taco fun.
Notes
- Spaghetti Tacos are a creative mashup combining Italian and Mexican flavors for a fun, unique meal experience.
- This dish can be a bit messy to eat but is loaded with cheesy, savory, and fresh flavors that make it worthwhile.
- You can adjust the size of the meatballs to your liking, adjusting bake time accordingly.
- For added flavor, consider heating tortillas lightly in a skillet with oil or butter before filling.
- Feel free to substitute ground turkey or chicken for a lighter version, adjusting seasoning as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 741 kcal
- Sugar: 5 g
- Sodium: 1729 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 94 mg
