STREAMING NOW: No Reservations

Mexican Pasta With Tomatillo Sauce and Meatballs

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Rachael Ray”

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a