1 lb. lean ground beef
1 c. fresh bread crumbs (about 2 slices bread)
3/4 c. Pace Picante sauce
1/4 c. minced onion
2 tbsp. minced parsley
1 egg white
1/2 tsp. salt
2 tsp. ground cumin
1 can (15 oz.) tomato sauce
1/2 lb. light pasteurized process cheese product, cubed
1 1/4 tsp. chili powder
1 tsp. ground coriander
3/4 lb. dried linguine or thin spaghetti, cooked & drained
1/3 c. chopped fresh cilantro (optional)

Combine meat, bread crumbs, 1/4 cup of Pace Picante sauce, onion, parsley, egg white, salt and 1/2 teaspoon of cumin; mix well. Shape into 1 inch meatballs. Place meatballs on 15 x 10 inch jelly roll pan; bake at 350 degrees for 15 minutes. Drain off drippings.

Combine tomato sauce, remaining 1/2 cup Pace Picante sauce, cheese, chili powder, coriander and remaining 1 1/2 teaspoons cumin in large saucepan. Cook over low heat, stirring frequently, just until cheese is melted. Add meatballs; heat through. Spoon over pasta; sprinkle with cilantro, if desired and serve with additional Pace Picante sauce. Makes 6 servings.