1 lb. ground beef
1 c. fresh bread crumbs (2 slices)
3/4 c. Pace Picante Sauce
1/4 c. minced onion
1 egg
1 tsp. salt
2 tsp. ground cumin
1 (15 oz.) can tomato sauce
2 tbsp. minced parsley
1/2 lb. Velveeta
1 1/2 tsp. chili powder
1 tsp. ground coriander
1 lb. thin linguine or other pasta, cooked and drained
1/3 c. chopped fresh cilantro (optional)

Combine meat, bread crumbs, 1/4 cup of the Pace Picante, onion, parsley, egg, salt and 1/2 teaspoon of the cumin. Mix well. Shape into 1-inch meatballs. Place on foil-lined jelly-roll pan sprayed with Pam. Bake at 400 degrees for 15 minutes or until done. 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 until cheese is melted. Add meatballs; heat through. Spoon over pasta, sprinkling with cilantro and serve with additional Pace Picante.