Spicy Mexican Meatballs with Spaghetti

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with aluminum foil and lightly coat it with cooking spray.

Combine ground turkey, Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese in a large mixing bowl. Add an egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper to the bowl. Mix everything together using your hands until it's evenly blended. Then, add some tostada crumbs and bread crumbs to the mixture and mix again until they're fully incorporated. Form the meat mixture into 1-inch balls and place them onto the prepared baking sheet.

Bake the meatballs in a preheated oven for about 40 minutes, or until they're lightly browned and no longer pink in the center. Flip them over after 20 minutes to ensure even cooking.

Fill a large pot with lightly salted water and bring it to a rolling boil over high heat. Once the water is boiling, add your spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until it's cooked through but still firm to the bite - about 12 minutes. Drain the pasta well in a colander set in the sink.

While you're flipping the meatballs, combine diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low and let it simmer for 10-15 minutes until the onion is tender.

Once your meatballs are ready, stir them into the sauce and cook for 5 minutes longer. Finally, spoon the meatballs and sauce over your cooked spaghetti to serve.