Mexican Pasta With Tomatillo Sauce and Meatballs

Submitted by ratherbeswimmin

"Rachael Ray"

 

• Ready In: 50mins
• Ingredients: 23
• Serves: 4

ingredients

• coarse salt
• 1 lb fettuccine

• Meatballs

• extra virgin olive oil
• 1 lb ground pork or 1 lb ground chicken
• 1 egg
• 1⁄2 cup plain breadcrumbs
• 2 tablespoons fresh cilantro, finely chopped
• 2 tablespoons finely chopped fresh thyme
• 3 scallions, finely chopped
• 1 teaspoon allspice
• hot sauce
• coarse black pepper

• Sauce

• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, crushed
• 1 large yellow onion, finely chopped
• 2 jalapeno peppers, seeded and very thinly sliced
• 1 cup mexican beer
• 20 tomatillos, peeled and coarsely chopped
• 2 tablespoons fresh cilantro, finely chopped
• salt
• fresh ground black pepper
• 1 cup grated manchego cheese
• crusty bread

directions

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