Mexican Pasta With Tomatillo Sauce And Meatballs - cooking recipe

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

Preparation

Preheat oven to 400\u00b0.
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.