Ingredients:
1 eggs
1 lb ground beef
1/4 cup plain breadcrumbs
2 teaspoons brown sugar
1 1/2 teaspoons chili powder, divided
3/4 teaspoon ground cumin, divided
1/4 teaspoon garlic powder
8 ounces wagon wheel macaroni
1 package creamy cheddar pasta sauce mix
1 cup half-and-half
1 tablespoon butter
1 (14 1/2 ounce) cans diced tomatoes, drained
Directions:
Lighlty beat egg; stir in beef, crumbs, sugar, 1 tsp chili powder, 1/2 tsp cumin, and garlic powder.
Shape mix into 16 meatballs.
Heat large skillet over med-high heat.
Add meatballs and cook; turning until browned on all sides.
Reduce heat to med-low and cover.
Cook until they are no longer pink in the middle.
Drain on paper towels.
Cook pasta according to package.
In pan over med-high heat, whisk sauce mix, half and half, 1/2 cup water and remaining chili powder and cumin.
Add butter and cook stirring constantly until mixture boils.
Reduce heat to low and stir in tomatoes.
Simmer 3 minutes.
Toss pasta with sauce and meatballs.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.