Mexican Pasta With Tomatillo Sauce and Meatballs

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°.
  • Bring a large pot of water to a boil for the pasta; salt the water and cook the pasta al dente; drain.
  • Meanwhile, add a generous drizzle of olive oil to a mixing bowl; put the ground meat in the bowl.
  • Add in the egg, bread crumbs, cilantro, thyme, scallions, allspice, hot sauce, salt, and pepper; mix to combine.
  • Form mixture into 2-inch meatballs and arrange on a rimmed nonstick baking sheet; bake for 15 minutes.
  • To make the sauce: heat a deep-sided skillet over medium-high heat.
  • Add in 2 tablespoons olive oil, garlic, onions, and jalapenos.
  • Cook for 5 minutes; add in the beer and cook for 1 minute.
  • Add in the tomatillos, and cilantro; season with salt and pepper; cook about 10 minutes or until tender and saucy.
  • To serve, toss the drained pasta with the sauce and meatballs and the Manchego cheese.
  • Serve with crusty bread.
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