Mexican Pasta With Tomatillo Sauce And Meatballs

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• coarse salt
• 1 lb fettuccine
• extra virgin olive oil
• 1 lb ground lamb 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
• 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

Recipe

• 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.