Instructions: Combine beef, bread crumbs, 1/4 cup picante sauce, onion, parsley, egg, salt and 1/2 tsp cumin; mix well. Shape into 1" balls. Place meatballs on 15x10" jelly-roll pan. Bake at 350 for 15 minutes. Drain off fat. Combine tomato sauce, remaining 1/2 cup picante sauce, velvetta, chili powder, remaining cumin and coriander in a large saucepan. Cook over low heat, stirring frequently until cheese is melted. Add meatballs; simmer until heated through. Spoon over pasta; sprinkle with cilantro, if desired. Serve with additional picante sauce.

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