Mexican Pasta with Tomatillo Sauce and Meatballs
Tomatillos look like green tomatoes, but they’re not. They are related to gooseberries and they are sour to taste. This dish is a funky, fun twist on spaghetti and meatballs. It’s crazy—crazy good!
Recipe information
Yield
4 servings
Ingredients
Meatballs
Sauce
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
To serve, toss the drained pasta with the sauce and meatballs and the Manchego cheese. Olé! Pass crusty bread for mopping.
