Description
This Spaghetti Tacos with Meatballs and Parmesan recipe combines two beloved comfort foods into a fun and delicious meal. Juicy baked meatballs seasoned with mild taco spices are served atop thin spaghetti coated in rich marinara sauce, all wrapped in warm flour tortillas. Topped with fresh Parmesan cheese, diced tomatoes, onion, and cilantro, these tacos offer a delightful twist sure to please both kids and adults.
Ingredients
Scale
Meatballs
- 1 lb. ground beef
- 1 large egg
- â…“ cup Italian bread crumbs
- â…“ cup Kraft grated Parmesan cheese (powdery kind)
- 2 Tbsp. mild taco seasoning
- 1 tsp. garlic salt
- Freshly ground black pepper, to taste
Pasta and Sauce
- 1 lb. thin spaghetti pasta
- 1 jar favorite marinara sauce
- â…“ cup Kraft grated Parmesan cheese (divided)
Tostada Shells & Toppings
- 8-10 medium size flour tortillas
- 3 Tbsp olive or canola oil (or more if needed)
- Fresh Parmesan cheese, for topping
- Fresh cilantro, finely chopped
- 1-2 Roma tomatoes, diced
- ¼ white onion, diced
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the meatballs.
- Make the meatball mixture: In a large bowl, combine the ground beef, egg, Italian bread crumbs, mild taco seasoning, â…“ cup grated Parmesan cheese, garlic salt, and freshly ground black pepper. Mix gently until just combined to avoid tough meatballs.
- Shape the meatballs: Scoop small portions and roll them into balls about 1 ½ inches in diameter. Place them spaced evenly on a parchment-lined baking sheet, noting they will shrink slightly as they bake.
- Bake the meatballs: Bake in the preheated oven for 20 minutes or until cooked through. Adjust time based on size. After baking, gently press the meatballs with paper towels to remove excess grease.
- Cook the spaghetti: While the meatballs bake, bring a large pot of salted water to a boil. Break thin spaghetti in half and cook al dente, approximately 1-2 minutes less than the package instructions. Drain and return pasta to the pot.
- Combine pasta, sauce, and meatballs: Add marinara sauce, baked meatballs, and â…“ cup grated Parmesan cheese to the pasta in the pot. Gently stir to coat without breaking the meatballs. Keep warm.
- Warm the tortillas: Heat the flour tortillas in a dry skillet over medium heat for a few seconds on each side or wrap in foil and warm briefly in the oven.
- Assemble the tacos: Spoon spaghetti and meatball mixture into the warm tortillas. Top with fresh Parmesan, chopped cilantro, diced Roma tomatoes, and diced white onion as desired. Serve immediately for best flavor.
Notes
- For extra crisp tortillas, lightly brush with oil before warming.
- Use gluten-free bread crumbs and pasta to make the recipe gluten-free.
- Leftover meatballs and sauce can be stored in the fridge up to 3 days.
- To save time, meatballs can be browned in a skillet before baking.
- Adjust taco seasoning to taste for milder or spicier flavor.
