Mexican Pasta with Tomatillo Sauce and Meatballs

  1. Preheat the oven to 400F.
  2. Bring a large pot of water to a boil for the pasta.
  3. Salt the water and cook the pasta al dente.
  4. While the pasta works, add a generous drizzle of EVOO to a mixing bowl.
  5. Place the meat in the bowl.
  6. Add the egg, bread crumbs, cilantro, the thyme, scallions, allspice, hot sauce, salt, and pepper, and mix to combine.
  7. Form 2-inch meatballs and arrange on a rimmed nonstick cookie sheet.
  8. Bake for 15 minutes.
  9. While the meatballs bake, make the sauce.
  10. Heat a deep-sided skillet over medium-high heat.
  11. Add the 2 tablespoons of EVOO (twice around the pan), the garlic, onions, and jalapenos.
  12. Cook for 5 minutes, add the beer or stock, and cook for 1 minute.
  13. Add the tomatillos and the cilantro, season with salt and pepper, and cook until tender and saucy, about 10 minutes.
  14. To serve, toss the drained pasta with the sauce and meatballs and the Manchego cheese.
  15. Ole!
  16. Pass crusty bread for mopping.

salt, fettuccine, extravirgin olive oil, ground pork, egg, bread crumbs, fresh cilantro, fresh thyme, scallions, allspice, dashes of hot sauce, black pepper, evoo, garlic, yellow onion, jalapenos, chicken, fresh cilantro, salt, manchego cheese, crusty bread

Taken from www.epicurious.com/recipes/food/views/mexican-pasta-with-tomatillo-sauce-and-meatballs-374519 (may not work)

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