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Mexican Pasta With Tomatillo Sauce and Meatballs

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“Rachael Ray”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Bring a large pot of water to a boil for the pasta; salt the water and cook the pasta al dente; drain.
  3. Meanwhile, add a generous drizzle of olive oil to a mixing bowl; put the ground meat in the bowl.
  4. Add in the egg, bread crumbs, cilantro, thyme, scallions, allspice, hot sauce, salt, and pepper; mix to combine.
  5. Form mixture into 2-inch meatballs and arrange on a rimmed nonstick baking sheet; bake for 15 minutes.
  6. To make the sauce: heat a deep-sided skillet over medium-high heat.
  7. Add in 2 tablespoons olive oil, garlic, onions, and jalapenos.
  8. Cook for 5 minutes; add in the beer and cook for 1 minute.
  9. Add in the tomatillos, and cilantro; season with salt and pepper; cook about 10 minutes or until tender and saucy.
  10. To serve, toss the drained pasta with the sauce and meatballs and the Manchego cheese.
  11. Serve with crusty bread.

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