Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1701 Kcal (7122 kJ) | ||
| Calories from fat | 1028.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 114.28g | 176% | |
|---|---|---|---|
| Cholesterol | 292.41mg | 97% | |
| Sodium | 523.11mg | 22% | |
| Potassium | 975.01mg | 21% | |
| Total Carbs | 118.35g | 39% | |
| Sugars | 11.33g | 45% | |
| Dietary Fiber | 9.67g | 39% | |
| Protein | 47.71g | 95% | |
| Vitamin C | 34.5mg | 58% | |
| Iron | 6mg | 34% | |
| Calcium | 739.6mg | 74% | |
| Amount Per 100 g | |||
| Calories | 277.08 Kcal (1160 kJ) | ||
| Calories from fat | 167.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.61g | 176% | |
|---|---|---|---|
| Cholesterol | 47.63mg | 97% | |
| Sodium | 85.21mg | 22% | |
| Potassium | 158.82mg | 21% | |
| Total Carbs | 19.28g | 39% | |
| Sugars | 1.85g | 45% | |
| Dietary Fiber | 1.57g | 39% | |
| Protein | 7.77g | 95% | |
| Vitamin C | 5.6mg | 58% | |
| Iron | 1mg | 34% | |
| Calcium | 120.5mg | 74% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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