MEXICAN PASTA WITH TOMATILLO SAUCE AND MEATBALLS

Mexican Pasta with Tomatillo Sauce and Meatballs image

Yield 4 servings

Number Of Ingredients 24

Previous Next

Coarse salt
1 pound fettuccine
Meatballs
Extra-virgin olive oil (EVOO), for drizzling
1 pound ground pork or chicken
1 egg
1/2 cup plain bread crumbs
2 tablespoons fresh cilantro, finely chopped
2 tablespoons finely chopped fresh thyme (from 5 to 6 sprigs)
3 scallions, finely chopped
1 teaspoon allspice
A few dashes of hot sauce
Coarse black pepper
Sauce
2 tablespoons EVOO
4 garlic cloves, crushed
1 large yellow onion, finely chopped
2 jalapeños, fully seeded and very thinly sliced
1 cup Mexican beer or chicken stock
20 tomatillos, peeled and coarsely chopped
2 tablespoons fresh cilantro, finely chopped
Salt and freshly ground black pepper
1 cup grated Manchego cheese
Crusty bread

Steps:

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