Mexican Pasta with Tomatillo Sauce and Meatballs

Name: Mexican Pasta with Tomatillo Sauce and Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coarse salt; 1 pound fettuccine; 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; 2 tablespoons EVOO; 4 garlic cloves, crushed; 1 large yellow onion, finely chopped; 2 jalapenos, 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

Servings: persons

Coarse salt
1 pound fettuccine
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
2 tablespoons EVOO
4 garlic cloves, crushed
1 large yellow onion, finely chopped
2 jalapenos, 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

1
Preheat the oven to 400F.
2
Bring a large pot of water to a boil for the pasta.
3
Salt the water and cook the pasta al dente.
4
While the pasta works, add a generous drizzle of EVOO to a mixing bowl.
5
Place the meat in the bowl.
6
Add the egg, bread crumbs, cilantro, the thyme, scallions, allspice, hot sauce, salt, and pepper, and mix to combine.
7
Form 2-inch meatballs and arrange on a rimmed nonstick cookie sheet.
8
Bake for 15 minutes.
9
While the meatballs bake, make the sauce.
10
Heat a deep-sided skillet over medium-high heat.
11
Add the 2 tablespoons of EVOO (twice around the pan), the garlic, onions, and jalapenos.
12
Cook for 5 minutes, add the beer or stock, and cook for 1 minute.
13
Add the tomatillos and the cilantro, season with salt and pepper, and cook until tender and saucy, about 10 minutes.
14
To serve, toss the drained pasta with the sauce and meatballs and the Manchego cheese.
15
Ole!
16
Pass crusty bread for mopping.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Coarse salt, 1 pound fettuccine, Extra-virgin olive oil (EVOO), for drizzling, 1 pound ground pork or chicken, and more.

Yes, Mexican Pasta with Tomatillo Sauce and Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!