Mexican Pasta With Tomatillo Sauce And Meatballs Recipes

MEXICAN PASTA WITH TOMATILLO SAUCE AND MEATBALLS

Steps:

• Preheat oven to 400°.
• 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.

MEATBALLS IN SPICY TOMATILLO SAUCE (ALBONDIGAS EN SALSA VERDE)

Steps:

• In batches, puree tomatillos, onion, garlic and chipotles in blender or food processor. Pour into saucepan large enough to hold sauce and meatballs. Stir in beef broth and bring to boil on medium-high heat. Lower heat and simmer for 10 minutes. Season with Adobo.
• Season beef and turkey (or pork) with Adobo. In bowl, combine meat, soaked bread crumbs, eggs, onion, minute, cilantro and oregano. Mix thoroughly.
• To form meatballs, put 1 heaping tablespoon of meat in palm of hand and roll into ball, about the size of a walnut. Continue until all meatballs are formed.
• Add meatballs to sauce, cover and simmer for 25 minutes. Ths sauced should just cover meatballs. Stir occasionally, adding water if necessary. Served in heated dish, sprinkled with chopped cilantro.

ALBONDIGAS CON SALSA DE TOMATE (SPANISH STYLE MEATBALLS)

Steps:

• Combine meatball ingredients in a bowl.
• Shape mixture into balls.
• Cook in 2 tbspns olive oil, turning frequently.
• Add sauce ingredients to pan.
• Cover and cook gently, about 15 minutes; until tomatoes are pulpy and meatballs are cooked through.

MEXICAN PASTA WITH TOMATILLO SAUCE AND MEATBALLS

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.